Peanut Butter Pretzel Cake

Name: Peanut Butter Pretzel Cake
Yield: Serves 10 to 12
Ingredients: 5 ounces, thin pretzels, broken into ½-inch pieces (2 cups); 1¼ cups, whole milk, room temperature; 6 , large egg whites, room temperature; 3 tablespoons, molasses; 1 teaspoon, vanilla extract; 1½ cups (7½ ounces), all-purpose flour; 1½ cups (10½ ounces), sugar; 5 teaspoons, baking powder; 2 teaspoons, salt; 14 tablespoons, unsalted butter, cut into 14 pieces and softened; ½ cup, dry-roasted peanuts; 2 tablespoons, sugar; 2 tablespoons, water; ¼ teaspooon, salt; 6 cups, recipe; 1 ounce, thin pretzel, broken into ¼-inch pieces (½ cup)

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A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES10 to 12

A cookbook recipe exclusively for All-Access members from The Perfect Cake

WHY THIS RECIPE WORKS

We wanted to make a festive cake that would showcase this much-loved pairing in a big way. This meant that rather than use pretzels just for decoration, we actually used a homemade pretzel “flour” in the cake batter. To make the flour, we s...

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