Since I have leftover peanut butter from my previous cupcake bake and that we don’t eat white bread with spread for breakfast (X hates that kind of bread and I usually have a more heavy brunch), I decided to look for a cake recipe that can be eaten as breakfast or snack – a win-win situation for both of us.
So while browsing for a cake recipe in Cake Keeper Cakes (which is a pretty good cookbook in my opinion as it has 100 cake recipes which are not simply base cakes with a few modifications, but a wide variety of cakes and most of them seemed relatively easy), I stumbled upon a Peanut Butter Pound Cake (with chocolate chips) which seemed perfect for breakfast.
Instead of baking it into a loaf, I made it into mini cakes (or cakelets) using muffin tins. I also swapped the chocolate chips out with a little chocolate batter to create a slight marble effect on the cakes and I really love how they turned out.
Looking back at the amount of ingredients used, these cakelets are not very guilt-free, given the high amount of butter and peanut butter used – approximately 20 grams of butter (including peanut butter) per cakelet! But they are rich, buttery and we love the peanut butter taste in every bite so much that they are definitely worth the calories.
These cakelets are also great to bring for picnics and potluck – I brought these for our road trip and it was great to have something to fill the tummy along the way, and we burned those calories during some trekking, so I guess it all worked out in the end (;
On a totally random and separate note, I’ve revamped my existing recipe index and done up a new ingredients index! The existing one is sorted “By Category” – now you can click on each category to see all the recipes in that category, and a simple “Back to Top” button can be found on the bottom right hand corner so you can go back up easily to choose another category! The other is “By Ingredients”, which is sorted slightly by category and listed in alphabetical order, I try to put in ingredients that I’ve used more than once, hopefully there will be more to add to the list in the future!
|1) Measure flour, baking powder and salt in a small bowl.||2) Whisk to to distribute the baking powder and salt evenly throughout the flour.|
|3) Mix cocoa with a little milk / water.||4) Stir to form a paste.|
|5) Cream butter, peanut butter and brown sugar together.||6) Beat in one egg until incorporated.|
|7) Followed by the second egg and the vanilla.||8) Add in the flour mixture and beat on low until almost incorporated.|
|9) Use a rubber spatula and finish mixing in the flour mixture.||10) Scoop 1/3 of the batter and mix with the chocolate paste.|
|11) Mix gently!||12) Alternate spoonfuls of peanut butter and chocolate batter.|
|13) Create a slight marble swirl with a toothpick or skewer.||14) And now they are ready to be baked!|
- 95 grams all-purposed flour (3/4 cup)
- ½ teaspoon baking powder
- ⅛ teaspoon table salt (1/4 coarse salt)
- 1 tablespoon cocoa powder
- 2 tablespoons water / milk
- 75 grams unsalted butter, at room temperature (1/3 cup)
- 55 grams peanut butter (1/4 cup)
- 65 grams brown sugar (light or dark doesn't matter, ⅓ cup)
- 2 eggs, at room temperature
- ½ teaspoon vanilla
- Preheat oven to 175C / 350F. Line muffin tins with paper liners. Whisk flour, baking powder and salt in a small bowl until the baking powder and salt are evenly distributed in the flour. Set aside. Whisk cocoa powder and water (or milk) in a separate bowl into a paste. Set aside.
- Cream butter, peanut butter and brown sugar on medium-high speed until pale, light and fluffy, scrapping down the sides occasionally, about 5 minutes. Add in one egg, beat on medium speed for 1 minute. Scrap down the sides then add in the second egg and vanilla, and beat on medium speed for 1 minute until incorporated.
- With the mixer running on low, beat in the flour mixture until almost incorporated. Use a rubber spatula and finish mixing in the flour mixture. Scoop ⅓ of the cake batter into the cocoa paste and mix gently.
- Scoop alternate spoonfuls of cake batter into the muffin tins, filling them about ¾ full. Swirl the cake batter slightly with a skewer or a toothpick.
- Bake for 15 to 18 minutes until a skewer inserted into the center comes out clean. Let cool completely before serving.