In no particular order, seared tuna, gnocchi, mushrooms and truffle oil are foods I’d absolutely trade my first born for. Well, if I had a first born. Which I don’t and maybe when I actually do I’ll change my mind…but in any case that’s where we stand for now.
But without a doubt, peanut butter holds the top spot in my food-loving heart. So while flipping through Joy the Baker’s new cookbook for the first time, her Peanut Butter Birthday Cake pretty much made me pass out with excitement. Peanut butter cake! Peanut butter frosting! And this month actually is my birthday so that’s basically a sign from heaven that I’d have to bake it ASAP.
This weekend I’m in Chicago for a family visit with my big brother, the perfect occasion to share this double decker beauty with the ones I love. Chicago is wonderful in the summer but there’s a little less to do in February when the sidewalks double as an ice rink. So an afternoon of cozying up in the apartment and baking til the whole kitchen smells gorgeous made for a pretty perfect winter-in-Chicago Saturday afternoon indeed.
This cake is intense, in the best most peanut buttery way possible. It’s dense in texture and decadent in flavor, peanut buttery b-e-a-utiful until the very last crumb. It’s probably my most favorite birthday cake ever which I think is okay to say, especially because most of the cakes of my youth came from Dairy Queen. And even though that oreo fudge crumble is delicious, it just cannot (and should not) compete with this nutty delight.
So if this cake is a taste of things to come in my 28th year then bring it on. We can only hope it’ll be half as delicious :).
Peanut Butter Birthday Cake <- recipe here