Last weekend, I was stuck for what to bake.
Yep, for the first time in a long, long time I was feeling uninspired. Everything just seemed so "samey", so "old."
But then, this recipe from Averie Cooks dropped into my inbox and, as a peanut butter addict (just click here and here if you don't believe me), I just knew that I had to make it. Right that second.
Using all my favourite store cupboard ingredients - honey, peanut butter, chocolate chips, vanilla, brown sugar - I knew that this was going to be love. And it was - right from the very first bite.
Since the Honey Buttermilk Cake is sweetened with honey (state the obvious, Sam), it isn't sickly sweet like so many other cakes I've tried. Nope, this cake is light, moist and subtly flavoured. The crunch from the Peanut Butter and Chocolate Crumble topping adds a real depth to the flavour and texture of the cake and, honestly, is good enough to eat on its own.
In fact, I would hazard a guess that this topping would make THE best crumble topping ever. I will be giving it a go soon...
Finally, this cake only takes minutes to whip up (honestly, no faffing about with creaming butter and sugars here). So what are you waiting for? Go make it now!
Sam x
P.S Want a really delectable treat? Inject some gooey Nutella or dollops of strawberry jam into your cake. Instant heaven...
HONEY BUTTERMILK CAKE WITH PEANUT BUTTER
AND CHOCOLATE CRUMBLE
(Adapted from Averie Cooks)
Ingredients:
For the cake:
250g plain flour
1 1/2 tsp baking powder
3/4 tsp bicarbonate soda
2 large eggs
250g honey
180ml buttermilk
115g unsalted butter
85g smooth peanut butter
1 tbsp vanilla
For the crumble:
150g light brown soft sugar
125g smooth peanut butter
2tbsp plain flour
1 packet milk chocolate chips
Method:
1) Preheat the oven to 180C, then grease and line a brownie tin. In a mixing bowl, whisk together flour, baking powder, baking soda, and optional salt.
2) Pour in the eggs, honey, buttermilk, butter, 1/3 cup peanut butter and vanilla, beating with an electric mixer on medium-low for a couple of minutes, scraping down the sides halfway through. Tip into the prepared tin.
4) Bake for 25 minutes, or until cooked through. Leave to cool before cutting into squares and devouring.
3) To make the crumble topping, combine the brown sugar, 1/2 cup peanut butter and flour, then mix together with your hands until it resembles crumble. Stir in the chocolate chips, then sprinkle over the cake batter.
4) Bake for 25 minutes, or until cooked through. Leave to cool before cutting into squares and devouring.
