Peanut butter bundt cake
Oct 31, 1975 1:00pm- 1 hr 45 mins cooking
- Serves 12
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Ingredients
Peanut butter bundt cake
- 185 gram butter, softened
- 1 1/2 cup (330g) caster (superfine) sugar
- 2 teaspoon vanilla extract
- 1/2 cup (140g) smooth peanut butter
- 3 eggs
- 1 1/2 cup (225g) plain (all-purpose) flour
- 3/4 cup (110g) self-raising flour
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 2/3 cup (160ml) buttermilk
Chocolate glaze
- 125 gram dark eating (semi-sweet) chocolate, chopped coarsely
- 1/3 cup (80ml) thickened (heavy) cream
Method
Peanut butter bundt cake
- 1Preheat oven to 170°C. Grease a deep 22cm bundt pan well.
- 2Beat butter, sugar, extract and peanut butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Sift flours and soda over butter mixture; stir to combine. Stir in buttermilk. Spread mixture into pan; smooth surface.
- 3Bake cake about 1 hour. Stand in pan 5 minutes; turn onto a wire rack to cool completely.
- 4Meanwhile, make chocolate glaze. Stir chopped chocolate and thickened cream into a small saucepan over low heat until smooth. Stand about 30 minutes or until thick.
- 5Pour glaze over cooled cake; stand 15 minutes before serving.