Ashley Judd's Peanut Butter Cake

Ashley Judd’s Peanut Butter Cake

8 ounces butter, softened
1-1/2 cups sugar
2 egg yolks, beaten well
1/4 cup creamy peanut butter
1-1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 cup buttermilk
1/2 cup water
1 teaspoon baking soda
2 egg whites

  1. Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan
    (or a 9-inch pan) and line with a parchment round. Grease and flour the

  2. Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut
    butter until smooth.

  3. Mix the flour and baking powder in a bowl. Combine the buttermilk and
    water in another bowl and stir in the baking soda. Into the yolk mixture,
    beat in the flour mixture, in fourths, alternating with the buttermilk
    mixture and ending with the flour mixture.

  4. Beat the egg whites until stiff. Fold into the batter with a rubber
    spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes,
    until a wooden pick inserted into the center comes out clean. Cool the cake
    in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto
    another rack, so that the cake cools with top side up. Serve warm or at room

YIELD 8 to 10 servings