SOMEONE’S GETTING MARRIED TODAY!!!!!
Noooo, not me silly gooses. I already have a real husband and a New York Husband, and that is plenty. Plus, you know I said some vows to my Kitchenaid…
Ummm, I know what you’re thinking, but it’s totally normal to have two human husbands and one appliance. And everyone says vows to their favorite kitchen appliance, okay?
Today my beautiful, wonderful friend Jen is getting hitched! I flew in to NYC late last evening, and today I’m road tripping down to Virginia for the wedding. It’s a long story, but the extra states saved me a night’s hotel fair, and earned me some extra time with NY Husband, so it’s well worth the extra travel. Jen is one of the most giving, loving people I have ever met, and I can’t wait to be a part of her special day!
I figured since today was extra special, I would do something I never do and post a CAKE! I very rarely make real cakes. I’m much more of a cupcake girl. I like the built in portion control of a cupcake, because lord knows I will break out a fork, and eat the entire cake if left to my own devices…
One time, I made Steve a red velvet cake for his birthday. Of course, this was before I knew how to cook, like at all, so it came from a box. I forgot the eggs (which is pretty typical for me), and the cake, although delicious, was a crumbly mess. This was also pre-weight-loss for both of us. We each ended up grabbing a fork, and almost completely devouring this double layer cake. It was really cute, I swear.
I can’t promise you that you will not have the same problem here, because this cake is GOOD. The edges browned and got slightly crispy while the middle stayed perfectly gooey and soft. The cake isn’t overly sweet to balance out the rich, chocolatey icing, and the white chocolate chips throughout create a perfect flavor balance. In basic terms, it tastes kinda like a HUGE, soft peanut butter cookie with white chocolate chips, that’s covered in rich chocolate cream cheese frosting. Except, it’s a cake. A cake I can get behind. Now, please pass me the fork.
Sunflower Butter White Chocolate Chip Cookie Cake
yield approx 16 servings
- 1/4 cup apple butter
- 2/3 cup sunflower butter (or any nut butter you have on hand will work)
- 1 cup white chocolate chips
- 1 cup white whole wheat flour
- 1 and 1/2 tsp baking powder
- dash salt
- 3/4 cup brown sugar,packed
- 1 tsp vanilla extract
- 1 large egg
For the Chocolate Cream Cheese Frosting:
- 12 oz reduced fat cream cheese
- 1/3 cup unsweetened cocoa powder
- 1 and 1/2 cups powdered sugar
- 1 and 1/4 oz dark chocolate, melted and cooled
- 1 tsp vanilla extract
- 2-3 tbsp unsweetened almond milk
- Preheat the oven to 350. Line the bottom of a 9-10″ springform pan with parchment paper. Spray edges and parchment paper well with nonstick spray. Set aside.
- In a medium bowl. whisk flour, baking powder and salt. Set aside.
- In a large bowl (or in the bowl of a stand mixer), beat together apple butter, sunflower butter, brown sugar, and vanilla until well combined. Beat in egg. Slowly add dry ingredients and mix until incorporated. Fold in white chocolate chips.
- Transfer dough to prepared pan, and use a piece of sprayed parchment paper to gently press into an even layer.
- Bake for 18-22 minutes, until lightly golden. The center should be set, but soft. Cool completely in pan.
- Once cooled, run a butter knife along the inside to release any areas that are stuck, then open springform, and transfer cake to your preferred frosting area.
- To make frosting, beat cream cheese on medium speed until smooth. Add vanilla extract. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often. Slowly, add almond milk 1 tbsp at a time until frosting reaches a spreadable consistency.
- Frost cooled cookie cake completely, and serve.