One of the most triumphant moments in anyone’s proper birthday celebrations is the inevitable leftover birthday cake and the ensuing morning of really owning that birth crown and having cake for breakfast. Thanks to the folks at Nuts ’N More, who are celebrating their fifth birthday, we have one more excuse to have cake for breakfast before our big day with the limited release of their Birthday Cake high protein and peanut spread.
Visually it’s festive as hell, with sprinkles dotting every surface, and the cake flavor is pretty strong. If I had to officially assign it a cake flavor it would probably be yellow cake, with its eggy density being more dominant than a vanilla or “white” kind of cake. In fact, there really is no prominent vanilla flavor, which is impressive, as oftentimes companies will label something as cake when its taste is simply vanilla with some decorative flair. It’s hard to pinpoint exactly what the flavor of “cake” is – sugar, butter, eggs, flour – but we all know it and love it and the essence is definitely triggering that part of the birthday brain.
Of the eight ingredients sugar is the third and sprinkles are the sixth, so the Nuts ’N More folks were being real when they said it was time to celebrate. This isn’t a low sugar affair like many other protein nut butters out there, which helped them be successful in not having to mask an abundant use of artificial sweeteners or skimp on the ‘sprinks. The higher amount of sugar also helps keep the butter more solid, with a lot less oil separation than you usually find in Nuts ’N More products. It required very little mixing when first opened and the initial texture is pretty much the texture the spread stays.
Speaking of texture, this butter is definitely on the grainier side, with a sugar crystal crunch in every bite. The crunchiness goes beyond the sprinkles and feels like an un-cooked cake batter with its granulated sugar waiting to be baked into fluffy glory. I can’t decide whether or not I like this textural play and whether or not it was intentional. It doesn’t bother me but I also kind of wish it had the velvety smooth texture of one of D’s Natural’s peanut-based Fluffbutters.
The crunchy texture issues get greatly remedied when used as a spread on a warm piece of bread and not eaten straight out of the jar like a savage (my preferred method). Putting the spread on a toasted english muffin and letting the cake melt into the yeasty crevices smoothed out the texture and gave it more velvety satisfaction – I can imagine this would be insanely good on a stack of warm pancakes or waffles.
Overall this is a solid-tasting protein spread that would be a welcome addition to any breakfast, snack, or dessert, and is a fun way to switch it up from regular or flavored peanut butters. For the extra sugar I’m not sure it’s different enough from their Salted Caramel or Toffee Crunch flavors to warrant ordering online for the average consumer but I will certainly be scraping my container clean and savoring every spoonful before my actual birthday in January when I will eat as much real cake as humanely possible.