Can I tell you the truth about my relationship with peanut butter!? I love peanut butter on apples. However, I’m not the biggest fan of peanut butter cookies (I know, I’m crazy). Plus, I’m totally picky about the brand of peanut butter I use - if it’s with apples, has to be Mara Natha. But please, if you make these, use Skippy. It’s just sooo peanut-buttery and has a strong enough punch of flavor for this cake, am I making sense?! Also, use jam or preserves (please), not jelly preferably.
I have had this vision of peanut butter cake bites filled with raspberry jam for quite some time. I finally fulfilled my vision and it exceeded my expectations, by far!
It is not only a great back to school treat for the kiddos, but I could scarf down more than my share of these.
I will forewarn you though: the aroma of this creamy, peanut buttery goodness seeping out of your kitchen will have you picking at this cake before it is in cake pop form. For your own sanity, you may as well cut a fresh piece to nibble on while transforming the rest into pops. The cake tastes similar to a peanut butter cookie, but 10x better in my opinion. It is a dense, smooth, moist and creamy cake that melts in your mouth.
This peanut butter recipe (originally for cupcakes) was a version created by Martha Stewart. I used the {slightly} adapted version by Brown Eyed Baker and then I ever so slightly adapted it, again. My secret ingredient? Greek yogurt. I was just being health conscious, substituting naughty stuff for good stuff.
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