One of my husband’s favorite candy is peanut butter cups and with his birthday being today, I wanted to make him a cake that reminded him of them. My cake is a little more peanut butter heavy than I had hoped, but it’s just as a delicious and by adding the chocolate drizzle, it helped amp of the chocolately (is that a word?) goodness.
The cake is moist, full of peanut butter and chocolate and perfect with a cup of coffee to start your morning … or a pick-me-up in the middle of the afternoon.
Imperial Sugar is helping me with all my #Choctoberfest baking with their generous donation of granulated sugar they sent me. It’s been giving me a lot of reasons to spend time in my kitchen.
*Disclosure: I received the product to sample from Imperial Sugar. All thoughts and opinions are my own.
1/2 cup peanut butter
1/3 cup canola oil
2 Tbsp plain Greek Yogurt
1 cup Imperial granulated sugar
1/2 cup Imperial brown sugar
3 large eggs
1/4 cup cornstarch
2 1/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp vanilla extract
1 cup buttermilk
4 Tbsp cocoa powder
2 Tbsp hot water or brewed coffee
4 oz semi-sweet chocolate chips
4 Tbsp unsalted butter
Preheat your oven to 350 degrees. Line two 8×4 loaf pans with parchment paper and set aside.
In the bowl of a stand mixer, cream together the peanut butter, oil and yogurt. Add in the granulated and brown sugars and cream until light and fluffy. Mix in the eggs one at a time.
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt and cinnamon. In a glass measuring cup, stir the vanilla and buttermilk together. Starting with the dry ingredients, add a third of it to the peanut butter mixture. Next add in half the buttermilk, mix and then continue alternating until all the ingredients are combine.
To make the chocolate swirl, combine the cocoa powder and hot water together. Add in 1 1 1/4 cups of the peanut butter batter. Mix until combined.
To assemble the cakes, place 1 cup of the peanut butter batter into the bottom of each pan. Spread in an even layer. Dollop a quarter of the chocolate batter into the pans. Divide the remaining peanut butter batter between the two pans and do the same with the remaining chocolate batter. Using a butter knife, swirl the batter until you create a design you like. Bake for 35 to 40 minutes or until a toothpick comes out clean and the top is light brown. Allow to cool in the pans for 10 minutes, then remove and place on a wire cooling rack. Completely cool before making the chocolate drizzle.
To make the drizzle, melt the chocolate chips in glass measuring cup using a microwave in 30-second intervals. Add in the butter and mix until completely melted. Drizzle over the top of both of the loaves. Allow the drizzle to harden and then slice. Enjoy!
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Source: A Latte Food
3 thoughts on “Peanut Butter Chocolate Swirl Loaf Cake”
Peanut Butter and Chocolate is always a winning combination.
“A little peanut butter heavy” sounds very delicious to me 🙂