Peanut Butter-Strawberry Snack Cake

IMG_3232It all started with a rainy day. Instead of waking up to clear skies and warm beams of sunshine, which is what the middle of July should look like, I woke up to 100% cloud cover, pouring rain, and a desperate need for the extra blanket that I had recently shoved into my closet because it had been sitting uselessly at the foot of my bed for two monthsI shouldn’t complain too much, since so far we’ve had a b-e-a-uuutiful summer in this normally-gray corner of the northwest (knock on wood!) but now that I’ve gotten a taste of sunshine I crave it all the time! Sunshine allll the days. No rainy ones allowed. (I should probably consider moving.)

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Aside from making me sad and cold (and in all honesty, giving our parched island a nice dose of moisture), all of that dreary rain put me in a baking mood. I had no inclination to venture outside and the kitchen was calling. We had a big container of strawberries in the fridge that I knew were approaching the end of their days, so I decided to bake them into something while they were still fresh. The only question was, what to make? Cake came to mind….not a giant frosted fancy layer cake, but a simple one-pan snack cake. I love to call cakes baked in square pans “snack cakes” because then of course they’re justified to be eaten as snacks. Or breakfasts, for that matter…

I thought about making a strawberry-lemon cake, but seeing as we didn’t have any lemons I couldn’t figure out a way to make that happen. My next idea was a vanilla bean cake with fresh strawberries, but I had just used some of my precious vanilla beans in a batch of blueberry muffins and figured I should branch out a little. Then my eyes fell upon the jar of peanut butter in our fridge and an idea was born….peanut butter cake filled with diced strawberries! Just like pb&j, but with real fruit instead of jelly. Because fresh summer fruit always trumps jelly in my mind, just sayin.IMG_3218

I found a recipe for a peanut butter-jelly coffee cake that I morphed into my Peanut Butter-Strawberry Snack Cake. Essentially it’s a soft, rich peanut butter cake studded with juicy pieces of strawberries and topped off with a drizzle of melted peanut butter. It can be served at room temperature or chilled, and tastes a lot like the classic pb&j that we all know and love. You can adapt this to your heart’s content, maybe using raspberries instead of strawberries, adding chopped peanuts to the cake, making a full-on peanut butter frosting, or going the true pb&j route and swirling some warmed-up jam into the cake batter.

This cake definitely brightened up my rainy day! The combination of peanut butter and strawberries may sound a bit odd, but they taste amazing together. My Peanut Butter-Strawberry Snack Cake is a great little twist on the classic peanut-butter-and-jelly, and it will leave you wanting more!

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Peanut Butter-Strawberry Snack Cake

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup creamy peanut butter

2 tablespoons butter, at room temperature

1/2 cup light brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

1/2 cup buttermilk*

1 cup diced strawberries

3 tablespoons creamy peanut butter, for drizzling (optional)

*You can make your own buttermilk by pouring 1/2 teaspoon lemon juice or vinegar into a measuring cup and adding enough milk to equal 1/2 cup. Let it sit for 5-10 minutes to curdle, then proceed with recipe.

Directions:

Preheat oven to 350 degrees F. Grease an 8″x8″ pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a larger bowl, use an electric mixer to combine the peanut butter, butter, and brown sugar until smooth. Add in the egg and vanilla, mixing until well-combined. Stir in the flour mixture and buttermilk in alternating increments, beginning and ending with the flour. Stir just until no flour streaks remain, being careful not to over-mix. Gently fold in the strawberries.

Pour the batter into the prepared pan and smooth the top. Bake for 30-32 minutes or until an inserted toothpick comes out clean. While the cake is cooling, melt the additional 3 tablespoons of peanut butter (I used my microwave and it took about 30 seconds, stirring after every 10). Using a spoon, drizzle the melted peanut butter over the warm cake.

Let the cake cool completely, then slice and enjoy!

(Recipe adapted from Two Peas and Their Pod)

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