Peanut Butter Shortcake
A rich and nutty shortcake featuring peanut butter, perfect for dessert or teatime treats, appealing to peanut lovers and those seeking a moist, flavorful cake.
Ingredients
Instructions
- Bring oleo, water, and peanut butter to a boil.
- In a large mixing bowl, combine flour, sugar, salt, and baking powder.
- Pour the hot mixture into the dry ingredients and mix well.
- Add eggs and sour cream, then mix thoroughly.
- Pour the batter into a well-greased jelly roll pan.
- Bake at 375°F for 20 minutes.
Tips & Substitutions
For a richer flavor, try using creamy or crunchy peanut butter based on your preference. You can swap oleo with unsalted butter for a classic taste. If you're out of sour cream, plain yogurt works as a great substitute. Ensure your pan is well-greased to prevent sticking. Remember, baking times may vary, so check for doneness a few minutes early to avoid overbaking.
Serving Suggestions
Serve the peanut butter shortcake warm, topped with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Fresh berries or a drizzle of chocolate sauce make excellent accompaniments. This delightful treat pairs beautifully with a cup of coffee or tea for a cozy afternoon snack, similar to the experience of enjoying Amish Half-A-Pound Cake.
Storage & Reheating
Store leftover peanut butter shortcake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for about 10-15 seconds until they are slightly warm and soft.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Shortcake contains roughly 216 calories, with 4g protein, 44g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 883mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious.
What can I use instead of eggs?
For an egg substitute, mix 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, use a mixture of 1 tablespoon ground flaxseed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken, for a vegan option.
How do I know when the shortcake is done baking?
The shortcake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to ensure it doesn't overbake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).