After spending much of this week working on my basement stairwell, I needed a break from painting. I had the overwhelming urge to bake even though I’m doing everything in my power not to go into full-on “fall baking mode.” It’s tough, but I’m trying to wait until September. (Yes, IBC’s Third Annual Fall Cookie Week will be happening in September.)
As you may know, I’m rather fanatic about the flavor combination of chocolate and peanut. (I know some of you share that love, too.) So when I stumbled upon a recipe for Chocolate-Peanut Butter Cake over at BHG, I knew I had to give it a try. It’s the perfect late-summer / early-fall dessert. Right? Eh, who am I kidding, I could eat this anytime of the year.
One thing I love about this cake is that it’s incredibly simple. It’s made in a fluted tube pan, and it’s drizzled with a peanut butter glaze. Seriously, there’s nothing fancy here, but the final result is stunning. I love when rustic and homemade can still look like a million bucks! That’s my kind of baking.
I’d also like to point out, that when you make this, only fill your pan 3/4 of the way full. Depending on the size of your pan, you may have some extra batter. I made the mistake of filling mine almost to the top. Bad idea, Michael. Bad idea. Major spillage, smoke, and an oven to clean. So, do as I say, not as I did.
Don’t throw that extra batter away, however. Make some cupcakes or a mini loaf pan. Use it all; just don’t try to squeeze it into your fluted pan. Okay?
Well, that’s it. I’m off to deliver this cake to friends and family. The temptation to eat the whole thing with a ginormous glass of milk is way too tempting.
I hope you enjoy this recipe as much as I do. Give it a try. You won’t be disappointed.
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/2 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 1/4 cups milk
5 ounces bittersweet chocolate, melted and cooled
1 cup creamy peanut butter
Peanut Butter Glaze:
1 1/4 cups powdered sugar
1/3 cup creamy peanut butter
4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)
Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla.
Once incorporated, add the flour mixture and milk alternatively until just combined.
Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.
Using a separate spoon for each batter, alternatively drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)
Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.
In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.
When your cake is cooled, drizzle with peanut butter glaze.
adapted from Better Homes & Gardens