Peanut Butter Bundt Cake

Bundt pans make big cakes.. maybe bigger than big, HUMUNGO cakes. And this is perfect for people at work who will eat anything if it’s put on the kitchen table.
I struggled carrying this one into work.

Peanut Butter Bundt Cake

(from SouthernFood)

  • 1 1/4 cups smooth peanut butter
  • 3/4 cup butter, softened
  • 2 cups brown sugar, packed
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • Chocolate Ganache for Bundt Cake
  • 10 ounces dark chocolate or semisweet chocolate
  • 3/4 cup heavy cream
  • 1/4 cup corn syrup
  • 3 tablespoons creamy peanut butter
  1. Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
  2. In a large mixing bowl with electric mixer, beat peanut butter and butter with the brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, soda, and salt in a bowl. Add about 1/3 of the dry ingredients to the creamed mixture along with half of the buttermilk. Slowly beat until well blended then add another 1/3 of the dry ingredients and the remaining buttermilk. Beat until blended then slowly beat in remaining dry ingredients. Beat until smooth and well blended. Spoon into the prepared baking pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake bounces back after lightly touched with a finger.
  3. Cool in pan for 10 minutes then carefully remove from the pan and invert on a serving plate or rack (place on a rack if glazing with chocolate ganache; instructions below).

Chocolate Ganache:

  1. If you’re using blocks or squares of chocolate, coarsely chop.
  2. In a saucepan, combine the cream and corn syrup. Bring to a simmer, add chocolate, and remove from heat. Whisk until the chocolate is melted and mixture is smooth. Whisk in the peanut butter until well blended.
  3. Place the cooled cake on a rack over foil. Spoon the warm chocolate mixture over the cake, letting excess drip to the foil. Let stand for about 10 minutes before transferring to a cake plate.
  4. Scrape up the excess chocolate and put in one or more small containers. Freeze or refrigerate. Warm the leftover ganache up to use as a sauce for pound cake or ice cream.
1 comment
  1. d said:

    That is one heck of a donut Missy!

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