Gluten Free Peanut Butter Buttermilk Cakes Food

GLUTEN-FREE PEANUT BUTTER BUTTERMILK CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 10 four-ounce ramekins and place them on a rimmed baking sheet.
• Whisk the millet flour, sorghum flour, tapioca starch, baking soda, baking powder, salt and guar gum together in a medium bowl. In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale yellow and slightly thickened, 2 to 3 minutes. Pour the oil into the bowl in a thin stream while whisking constantly. Add the buttermilk, peanut butter and vanilla and whisk to combine. Add the dry ingredients to the wet ingredients and stir until the batter comes together; scrape the bottom of the bowl to make sure all of the flour is incorporated.
• Pour batter into each ramekin, filling each two-thirds full. Bake the ramekins on the baking sheet until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Remove the cakes from the oven and let them cool for 5 to 10 minutes. Serve warm or room temperature with Brown Sugar Whipped Cream.
• Combine the cream, brown sugar, salt and vanilla bean seeds in the bowl of an electric mixer. Beat on high speed until the mixture holds firm peaks, about 5 minutes. Makes about 4 cups.

ADDICTIVE PEANUT BUTTER CAKE

Steps:

• Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
• Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
• Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
• Icing: Bring sugar and milk to a boil, boil about 7 minutes.
• Add peanut butter, butter and vanilla& beat until spreading consistency.

PEANUT BUTTER SHEET CAKE

Steps:

• Mix sugar and self-rising flour; set aside.
• Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.
• Pour over dry ingredients.
• Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.
• Pour into greased 18" x 12" pan and bake for 25-30 minutes at 350 degrees.
• To make icing, bring to a boil 1 stick of remaining butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.