Peanut Loaf Cake with Streusel Topping

Name: Peanut Loaf Cake with Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 65 g all-purpose flour (plain flour), for the streusel (1/2 cup); 100 g brown sugar, for the streusel (1/2 cup); 3 tbsp cold butter, for the streusel; 60 g peanut butter, for the streusel (1/4 cup); 60 g soft butter, for the batter (1/4 cup); 125 g peanut butter, for the batter (1/2 cup); 200 g brown sugar, for the batter (1 cup); 2 eggs; 260 g all-purpose flour (plain flour), for the batter (2 cups); 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 tsp fine salt; 250 ml whole milk (1 cup)

⏱ 45 min in total🔪 15 min prep🍳 30 min cooking🍽 8 portiesEasy

A very moist peanut cake under a streusel topping that has peanut butter in it too — so it is in there twice, in the batter and on top. Ideal in squares with a coffee or with mate.

The delicate point is the last mixing step: the dry ingredients go in by hand, not with the machine. Peanut butter makes the batter heavy as it is; develop gluten on top of that and the cake turns tough instead of moist.

Ingredients

Measurements

🍽 8 servings

65 g all-purpose flour (plain flour), for the streusel (1/2 cup)
100 g brown sugar, for the streusel (1/2 cup)
3 tbsp cold butter, for the streusel
60 g peanut butter, for the streusel (1/4 cup)
60 g soft butter, for the batter (1/4 cup)
125 g peanut butter, for the batter (1/2 cup)
200 g brown sugar, for the batter (1 cup)
2 eggs
260 g all-purpose flour (plain flour), for the batter (2 cups)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp fine salt
250 ml whole milk (1 cup)

Method

1
Making the streusel: in a bowl, rub the flour, the brown sugar and the cold butter, cut into small cubes, to coarse crumbs. Finally add the quarter cup of peanut butter and bring it together with your fingertips until you have thick clumps. Keep it in the fridge.
2
In a bowl, beat the soft butter together with the half cup of peanut butter and the brown sugar. When you have a pale, even cream, work in the eggs one at a time so they combine properly with the emulsion.
3
The dry mix: in a separate bowl, sift and mix the flour with the baking powder, the bicarbonate of soda and the salt.
4
Off the mixer: add the dry ingredients to the peanut cream in two or three additions, alternating with the milk. Stir with a spatula only as much as it takes to bring the batter together — beating any further develops gluten and makes the cake tough.
5
Into the tin: tip the mixture into a buttered and floured rectangular tin, 20 x 25 cm. Spread the cold streusel evenly over the whole surface.
6
Baking: bake in a preheated oven at 180 °C for 30 minutes. You will know it is done when a skewer in the centre comes out clean and dry. Let it cool a little before cutting into squares.