Peanut Butter Cake with Fresh Milled Flour
Moist, decadent, peanutty, and just the right amount of sweet. This is the perfect peanut butter cake.
Servings 9 servings
Ingredients
- 1 1/4 cups soft white wheat 195 grams (sift out larger pieces)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup buttermilk room temperature
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 110 grams
- 1/4 cup water 60 grams
- 1/4 cup canola oil 56 grams
- 1/3 cup creamy peanut butter 84 grams
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees. Lightly spray the sides and bottom of a 9x9 inch square metal pan with cooking spray, set aside.
- Mill the wheat berries into a medium bowl, then whisk in baking powder, baking soda and salt, set aside.
- In a large bowl whisk together buttermilk, water, oil, granulated sugar and brown sugar. Then whisk in the peanut butter, followed by the eggs and vanilla. Whisk well once all wet ingredients are added.
- Add the dry ingredients to the wet ingredients and gently fold together, just until no dry flour remains.
- Pour into prepared pan. Bake for 30-35 minutes until toothpick inserted in the center comes out clean or with just a few moist crumbs. You can serve this cake slightly warm or let it cool completely before serving.