Peanut Butter Pound Cake Recipe Without Oven | Yummy
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TODAY'S RECIPE IS Peanut Butter Pound Cake Recipe Without Oven | Yummy
INGREDIENTS:
Peanut butter pound cake
Peanut butter 1/2 cup
Butter 1/3 cup
sugar 1/2 cup
Whisk until fluffy
2 eggs (one at a time) *substitute 1/2 cup condensed milk)
All purpose flour 1 cup
Baking 1 tsp
Milk 1/3 cup
Vanilla 1 tsp
7 inch mould
Grease oil
Place baking paper
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on medium low flame for 30-40 mins
Or bake in a preheated oven at 160c for 30-40 mins
NOTE: 1 CUP = 250 ML
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Simple Peanut Butter Loaf Cake. A Publix Aprons® recipe.
This one’s for all the loaf cake lovers out there. It's simple and loaded with chocolate and peanut butter. And because it’s quick and easy to make, it might just become your new dessert go-to. To see the full recipe visit
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Peanut Butter Cake|Apron
Peanut Butter Cake|Apron
Unsalted butter 80g | 1/3cup
Caster Sugar 45g | 6Tbsp
Whole egg 3 (55g+- an egg)
Crunchy peanut butter 30g | 2Tbsp
Cake flour 80g | 7Tbsp
Baking powder 1.5g | 1/2tsp
Fresh milk 30ml | 2Tbsp
Vanilla extract 2.5g | 1/2tsp
Pan size 13x6x4cm 2
Bake at 180°C | 350°F for 25-30 minutes
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This cake is so flavourful soft and moist | Marble Peanut Butter Loaf Cake | Egg and Eggless
Marble Peanut Butter Loaf Cake – I received a few request on peanut butter cake. I think if this cake just stand alone without any frosting, it would be very fragrant. I added some chocolate flavour to it so that will make it marble. It’s so delicious, moist and full of flavours. If you’re a peanut butter person, you’ll love this cake. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
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Egg Version:
Eggless Version:
Ingredients:
• Peanut Butter Loaf Cake (Egg Version)
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
120g [½ cup] peanut butter
60g [¼ cup] oil
180g [¾ cup + 2 tbsp] fine sugar
1 tsp vanilla extract
3 eggs
240g [2 cups] self raising flour
¼ tsp baking soda
1 tsp cinnamon powder
15g [1 tbsp] whole milk, hot
2 tsp instant coffee (optional)
25g [2 tbsp] dark chocolate
• Peanut Butter Loaf Cake (Eggless Version)
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
120g [½ cup] peanut butter
60g [¼ cup] oil
180g [¾ cup + 2 tbsp] fine sugar
1 tsp vanilla extract
180g [¾ cup] plain yogurt
240g [2 cups] self raising flour
1 tsp baking soda
1 tsp cinnamon powder
15g [1 tbsp] whole milk, hot
2 tsp instant coffee (optional)
25g [2 tbsp] dark chocolate
Ingredients:
• Peanut Butter Loaf Cake (Egg Version)
1. In a glass, add in milk and vinegar. Mix until well combined. Let it rest for at least 5 minutes before use.
2. In a large mixing bowl, add peanut butter and oil. Mix until combined and creamy.
3. Add in sugar and vanilla extract. Mix vigorously until well combined.
4. Add in the eggs, add in one at a time. Mix until combined.
5. Sift in the dry ingredients in 3 batches: flour, baking soda and cinnamon powder.
6. Add in the milk vinegar mixture in 3 batches, alternate with the sifted dry ingredients.
7. Fold in until combined, do not over mix.
8. Transfer slightly less than half of the batter into another bowl.
9. Prepare the chocolate mixture. In a small bowl, add in hot milk and instant coffee (coffee is optional). Mix until the well combined. Add the coffee mixture into the chocolate. Microwave about 30 seconds to melt the chocolate. Once the chocolate in melting stage, mix until well combined and no lumps.
10. Add the chocolate mixture into the small portion of batter, mix until combined.
11. Scoop one batter each, alternately.
12. Bake in preheated oven at 175°C/350°F for 45-50 minutes or until the inserted skewer comes out clean.
13. Let it cool. The cake is ready to serve.
• Peanut Butter Loaf Cake (Eggless Version)
1. In a glass, add in milk and vinegar. Mix until well combined. Let it rest for at least 5 minutes before use.
2. In a large mixing bowl, add peanut butter and oil. Mix until combined and creamy.
3. Add in sugar, yogurt and vanilla extract. Mix vigorously until well combined.
4. Sift in the dry ingredients in 3 batches: flour, baking soda and cinnamon powder.
5. Add in the milk vinegar mixture in 3 batches, alternate with the sifted dry ingredients.
6. Fold in until combined, do not over mix.
7. Transfer slightly less than half of the batter into another bowl.
8. Prepare the chocolate mixture. In a small bowl, add in hot milk and instant coffee (coffee is optional). Mix until the well combined. Add the coffee mixture into the chocolate. Microwave about 30 seconds to melt the chocolate. Once the chocolate in melting stage, mix until well combined and no lumps.
9. Add the chocolate mixture into the small portion of batter, mix until combined.
10. Scoop one batter each, alternately.
11. Bake in preheated oven at 175°C/350°F for 45-50 minutes or until the inserted skewer comes out clean.
12. Let it cool. The cake is ready to serve.
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Love & Best Dishes: Peanut Butter Bread Recipe | Quick Bread Recipes No Yeast
Peanut Butter Bread Recipe - Bobby is sharing a quick bread recipe no yeast with peanut butter. It's the perfect easy bread recipe for breakfast or lunch!
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Keto Peanut Butter Bread | The BEST Keto Bread Recipe
Get the recipe with macros at
Today we're making Keto bread! And not just any old Keto bread, not the almond flour Keto bread, this is THE BEST KETO bread and we're making it with Peanut Butter. Yep, believe it or not this is one of the coolest and underrated low carb and keto friendly bread recipes. Enjoy!!
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