Baby peanut butter cakes from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 447) by Lisa Yockelson

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Notes about this recipe

  • ashallen on September 12, 2021

    These are nice cakes with good peanut flavor and I can imagine others really enjoying them, but I was craving a dense, moist, pound cake-like texture and these were lighter and drier than that. I also didn't love the large peanut chunks and would have preferred them to have been finely chopped. Changes I made - used unbleached vs. bleached a.p. flour; substituted milk chocolate chips for peanut butter chips (don't care for latter); and baked in two 12-cup standard muffin tins greased with vegetable oil instead of Bundt-lette pans. Cakes baked in same amount of time specified for the Bundt-lette pans. I pulled one pan from oven when cakes were ~190F in centers and the second when cakes were 200F and definitely preferred the moister, denser 190F cakes. Surprisingly, these weren't intensely sweet - perhaps in part because my milk chocolate chips aren't quite as sweet as peanut butter chips usually are.

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