Baking for Boston: Peanut butter pound cake and lemon coconut bars
There's nothing better than sharing baked good with friends. A care package containing peanut butter pound cake with peanut butter frosting and lemon coconut bars went to Boston.
(Page 2 of 2)
Peanut butter pound cakeSkip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
Subscribe Today to the Monitor
From Glimmer Twin Fan
1 cup butter, softened
2 cups sugar
1 cup light brown sugar, lightly packed
1/2 cup peanut butter, creamy or crunchy
5 eggs, room temperature
1 tablespoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk, whole or low fat (I used whole milk)
1. Preheat the oven to 325 degrees F. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. (A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.)
2. In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
3. On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
4. Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
5. Pour the batter into the prepared pan and bake for 60-70 minutes (Adjust baking time based on your pan size/s.) Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.
6. Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.
7. Dust with powdered sugar or frost as desired.
Peanut butter frosting
1/2 cup butter, softened
1 cup peanut butter, creamy
2 cups powdered sugar
Milk (amount varies based on consistency desired)
1. Cream butter and peanut butter.
2. Add powdered sugar and milk while mixer is set on low. Add the milk 1 tablespoon at a time until desired consistency.
3. Pour over the top of the cake.
For chocolate peanut butter frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions. Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.
Lemon coconut bars
From My Baking Addiction
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
1 cup flaked coconut
1. Preheat oven to 350 degrees and line a 9x13x2-inch pan with foil and spray with nonstick cooking spray.
2. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly.
3. Press into the bottom of baking pan. Bake at 350 degrees F. for 15 minutes.
4. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
4. Bake at 350 degrees F. for 20-25 minutes or until golden brown.
6. Cool on a wire rack. Cut into bars.
Related post on The Pastry Chef's Baking: Lemon Bars- pucker up
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Making a Difference