Down-Home Desserts

Georgia Peanut Sheet Cake

Makes 1 (13x9-inch) cake

2⅓ cups all-purpose flour
1 cup granulated sugar
½ cup firmly packed light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup whole milk, room temperature
¾ cup creamy peanut butter
¼ cup sour cream, room temperature
¼ cup vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
Peanut Butter Frosting (recipe follows)
Garnish: chopped peanuts

1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with baking spray with flour.

2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together milk, peanut butter, sour cream, oil, eggs, and vanilla until almost combined. Add milk mixture to flour mixture; beat with a mixer at medium speed until smooth, about 2 minutes, stopping to scrape sides of bowl. Spread batter into prepared pan. Gently tap pan on a kitchen towel-lined counter twice to release air bubbles.

4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack.

Spread Peanut Butter Frosting