Peanut Crunch Cake

  • 3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margaarine
  • 1/2 cup creamy peanut butter
  • 1 cup milk
  • 2 eggs, lighlty beaten
  • 2 teaspoon vanilla extract
  • 1 cup chopped roasted peanuts divided
  • 1 teaspoon cinnamon

Combine flour, baking powder, salt and sugars in a large bowl. Cut in butter and peanut butter until mixture resembles coarse meal. Reserve 1 1/2 cups of the mixture. Combine milk, eggs, and vanilla; add to mixture, stir until dry ingredients are moistened. Stir in 1/2 cup peanuts. Pour into greased 13 1/2x9x2 inch baking pan. Add remaining 1/2 cup of peanuts and cinnamon to reserved crumb mixture and sprinkle evenly over the top of batter. Pat down gently. Bake in a preheated 350F. oven for 30 to 35 minutes or until done. Makes 28 servings.


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