Last week’s recipe for this school cafeteria treat included a repeated sentence that gave the impression that the cake should be baked twice. The corrected recipe is below. The batter should be poured into the pan, the topping scattered on top and the cake baked — just once. I’ve since been asked about the length of baking time — at least 60 minutes — which is due to the low oven temperature. The 30-minute range allows for variations in ovens. Start checking your cake at an hour. I’ve also added an option for using smaller pans, to speed the process.
- 1/2 pound butter (2 sticks)
- 1-1/4 pounds sugar (about 2-1/2 cups)
- 1 pound 4 ounces peanut butter (about 2-1/2 cups)
- 3 large eggs
- 1 pound 2 ounces flour (about 3-1/2 cups)
- 1-1/4 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup powdered milk (see note)
- 2 cups water
- 1 cup raisins (optional)
- >> Topping:
- 1/2 cup sugar
- 1/4 cup flour
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
Heat oven to 325 degrees. Grease a 13-by-9-inch baking pan or 2 9-inch round cake pans.
Cream butter with sugar, then beat in peanut butter and eggs.
Sift together flour, baking powder and salt. Stir in powdered milk. Add to peanut butter mixture, alternating with water to make a smooth batter. Fold in raisins, if using. Spread in pan or pans.
To make topping: Cut sugar and flour into butter until crumbly. Sprinkle with cinnamon and mix. Spread over top of cake; press down lightly. Bake 60 to 90 minutes, until a pick inserted in center comes out clean.
Nutritional information unavailable.
Note: Rather than buy a box of powdered milk to get just 1/2 cup, I used 2 cups whole milk in place of the water.