The Mad Hatter'S Uncake - cooking recipe

Ingredients

Cake
1 tablespoon unsalted butter
3 tablespoons turbinado sugar (crystallized coarse raw)
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups whole milk
2 teaspoons vanilla
1 1/2 cups creamy peanut butter
1/2 cup unsalted butter (softened)
2 cups sugar
1 cup packed light brown sugar
6 eggs (room temperature)
Blackberry Jam spread
3 cups unsweetened blackberries
1/2 cup sugar
1 tablespoon water
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
Peanut butter frosting
1/3 cup creamy peanut butter
1/2 cup unsalted butter (softened)
3 cups sifted powdered sugar
1/4 cup whole milk
2 teaspoons vanilla

Preparation

Cake:
Lower oven racks to just below the middle. Preheat oven to 350 degrees.
Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
Generously shake the turbinado sugar onto the butter.
Whisk together flour, baking powder, baking soda, and salt and set aside.
Combine milk and vanilla in another bowl and set aside.
Cream peanut butter and softened stick of butter in mixer until really well mixed.
Add white sugar and brown sugar to mixture and beat well until very light and fluffy. \"Beat the hell out of it.\".
Add one egg and beat well until very light. Repeat for each egg.
Add 1/3 flour mixture at low speed. Beat well.
Add 1/3 milk mixture and beat well. Beat well.
Repeat for remaining flour and milk.
Divide batter evenly between the 2 pans.
Space pans evenly between each other and the sides of the oven.
Bake for 50 minutes.
Sprinkle tops of cakes with raw sugar.
If edges are browning, cover cakes with aluminum foil without touching the top of the cake \"tent them\". Do this outside of the oven to preserve the heat of the oven.
Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
Cool on rack for 20 minutes.
Remove cakes from pans.
Overturn on racks until cooled completely.
Blackberry Jam spread:
Combine berries, sugar, and water in saucepan over med-low heat.
Simmer about 20 minutes, until berries get really juicy.
Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
Whisk back into the berry mixture and return heat to med-low.
When thickened bubbles are visible, remove from heat.
Stir in lemon juice.
Cover and put in refrigerator for at least 30 minutes.
Peanut butter frosting:
Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
Add in all powdered sugar with mixer on very low speed.
Add milk slowly until the mixture reaches the right consistency.
Add vanilla and mix until creamy.
Assembly:
Cut off end of cake bread with a serrated knife.
Cut slices of cake to desired thickness.
Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
Add at most 1 tbsp jam on top of peanut butter.
Place second slice of cake on top and press lightly.