Sunday, April 18, 2010
I know, you're probably thinking - 'ANOTHER peanut butter recipe!?"
Yes I'll admit I have been slightly obsessed with PB lately. However, I read that food cravings can be your body's way of telling you that you are lacking certain vitamins or minerals. Craving PB could mean I'm low on B-vitamins. Nice excuse to eat more of this cake, eh!? Sure, I'll go along with that idea. Makes me wonder what deficiencies a chocolate craving would signify! lol
This recipe is adapted from a great little book called Cake Keeper Cakes by Lauren Chattman, 2009. Non-fussy, wholesome, dependable cake recipes for everyday baking. A nice combination of solid classic recipes and updated flavor pairings. 100 recipes might not sound like a lot but it really is when all the recipes are winners like in this book (as far as I've tried and from others' feedback).
This cake has a fine, tight crumb and lovely texture. The batter is thick but the finished product is surprisingly not too heavy. It was sooo difficult waiting for this to cool enough to invert and eat. The smell of sweet peanut butter that filled my kitchen was just amazing.
Peanut Butter-Sour Cream Bundt Cake
10" Bundt | adapted from Cake Keeper Cakes
1 cup sour cream
3 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter (I used crunchy)
1 1/2 cups light brown sugar
8 ounces semisweet chocolate
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tbsp chopped peanuts
1. Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with flour. Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
2. Combine the butter, peanut butter, and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice.
3. With the mixer on low, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixtures, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute.
4. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
5. Glaze: Place the chocolate and butter in a double-boiler. Heat until melted. Whisk in cream until smooth. Pour/spread the warm glaze over the cake and sprinkle the chopped peanuts over the glaze. Let stand until the glaze is set. Store airtight at room temperature for up to 3 days.