Peanut Butter Cake

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

1 cup (270g) peanut butter, creamy preferred*

8 tablespoons (113g) unsalted butter, softened

2 cups (426g) light brown sugar or dark brown sugar, packed

1 tablespoon King Arthur Pure Vanilla Extract

1 tablespoon baking powder

½ teaspoon table salt

5 large eggs, at room temperature

2 cups (240g) King Arthur Unbleached All-Purpose Flour

1 cup (227g) milk, at room temperature

note: If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cake won't turn out as described.

Directions at kingarthurbaking.com

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