This buttery snack cake is packed with nutty peanut butter, chewy oats and crunchy toffee bits. And it’s made even tastier with just a hint of cinnamon.

Peanut Butter Toffee Snack Cake

Yield: 12 servings

Peanut Butter Toffee Snack Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup crunchy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup toffee bits, plus more (about 1 tablespoon) for the top of the cake

Directions

  1. Preheat oven to 350°F. Butter 8-inch square baking pan.
  2. Stir together flour, oats, baking powder, cinnamon and salt. Set aside.
  3. Using electric mixer on medium speed, beat butter, brown sugar and peanut butter until thoroughly combined. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. Reduce mixer speed to low. Add flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in toffee bits.
  5. Transfer batter to prepared pan and spread evenly. Sprinkle about a tablespoonful of toffee bits over the top of the batter.
  6. Bake 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool completely in pan before serving.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *