I love finding a jewel of a recipe that after making just once you know you’ll be making time and time again. This Peanut Butter Cake Recipe form Molly Yeh’s book Molly on the Range is exactly that. It’s easy, it’s addictive, and it’s totally a crowd pleaser. Since making it the first time, I’ve made it 2 more times, hardly finding time to photograph it before running out the door to bring it to a party or gathering. I made it for girl’s night, for a friend who just had a baby, and for a blogger potluck. I guess there’s a reason she calls it Party-Trick Peanut Butter Cake. Each time it was served, there wasn’t a slice left! Today I’m giving away a copy of Molly on the Range so leave comment below with your ‘party trick dish’ to be eligible to win.
Many of Molly’s recipes are like this. You make them once and they quickly go into the regular rotation. Her Cauliflower Shwarma Tacos are also a new favorite at our house and I can’t wait to try some of her hot dish recipes too.
Molly’s Cookbook, Molly on the Range, is loaded with recipes I earmarked but honestly, the best part of her book was reading it. She recalls childhood flavors and funny experiences along with many trends of the 80s and 90s like north face jackets and white bread. I borrowed my friend’s copy of the book while she was out of town and, once the kids were in bed, I devored it, laughing and loving every word.
My charge for you, make this cake, then, go buy the book. Once you taste the cake and also see how easy it is to make, even on a weeknight, buying the book won’t even be an option. Or at least it wasn’t for me. I just had to have it! Thanks Molly!
Comment below with your favorite go-to party dish or dessert for a opportunity to win a copy of Molly on the Range. Winner will be announced on Friday of this week.
- 1 cup sugar
- 1 cup flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 large egg
- 1/2 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1/4 cup flavorless oil (canola or avocado both work well)
- 1/4 cup plus 2 tablespoons water
- 1/2 cup creamy peanut butter
Preheat the oven to 350 and grease a 8 inch square or round cake pan.
Combine all of the dry ingredients in one bowl and all of the wet ingredients in another bowl. Whisk the wet ingredients into the dry ingredients (don't over mix, stir just until there's no flour clumps). Pour into the cake pan and bake until golden brown and a toothpick comes out clean (25-27 minutes). Let cool for 10 minutes then invert onto a serving dish.
I like to top this cake with lightly sweetened whipped cream and berries, date caramel or dulce de leche. You can also just sprinkle it with powdered sugar and serve with black coffee for an afternoon snack.