Roasted Peanut Loaf Cake with Cocoa Ribbon

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with the canola oil and line it with a parchment sling.
2. Chop the dry-roasted peanuts and divide them into three portions: about 25 g for the filling, about 50 g for the batter and about 35 g for the top.
3. Make the cocoa filling: in a small bowl, stir together the unsweetened cocoa powder, brown sugar, cinnamon and the filling portion of chopped dry-roasted peanuts until evenly mixed. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
5. In a large bowl, beat the softened butter, peanut butter and granulated sugar with a mixer for 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
6. On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing just until combined. Fold in the batter portion of chopped dry-roasted peanuts.
7. Spread half the batter in the pan. Sprinkle all of the cocoa filling evenly over it, then spoon the remaining half of the batter on top and gently spread to cover.
8. Scatter the topping portion of chopped dry-roasted peanuts over the batter and press them in lightly.
9. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean of wet batter (a little melted cocoa streak is fine). Tent with foil after 40 minutes if the top browns quickly.
10. Cool in the pan on a rack for 15 minutes, lift out using the parchment, and cool completely on the rack, about 1 hour, before cutting into 12 slices.