Get the Recipe
Peanut butter is probably the most-consumed food item in my kitchen—I might be going through a whole jar of it each week. On toast, carrot sticks, pieces of baking chocolate, apples, bananas, ice cream, and, more often than not, straight out of the jar. Lately I've taken to dipping large spoonfuls of it in tubs of granola, as if it was one of those dippy cones from Dairy Queen.
Many of my snack choices eventually find themselves morphed into cake, and it didn't take much heavy pondering to identify my gooey, crunch-coated, peanut butter-granola combo as a viable flavor of cake.
This cake is basic in its composition and assembly. The base blend of creamed butter, light brown sugar, and creamy peanut butter (plus the usual additions of flour, leavener, and buttermilk) come together into a beautifully thick batter that has a good balance of sweet and salty.
Satisfying and dense, this cake is crowned with a granola-based topping that melts and increases in crunchiness as it bakes, turning into a cookie-like shell. Peanut butter, cake, cookie—get all your cravings satisfied in a single bite.
Get the Recipe
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.