- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
1 Hour, 20 Minutes
Diets 
This easy and delicious Bundt cake is a peanut butter lover’s dream. The incredible brown sugar and peanut butter flavor really takes the cake to a whole new level. Yields 1 Bundt cake
1 cup Gefen Peanut Butter
1 and 1/2 cups brown sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups Mishpacha Flour, divided
1 cup milk or pareve milk, such as Gefen Oat Milk, divided
1/2 cup Gefen Peanut Butter
1/2 cup brown sugar
2 tablespoons oil
1/4 cup Gefen Confectioners’ Sugar
flaky sea salt, for sprinkling (optional, but recommended)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a Bundt pan with baking spray. Set aside.
In the bowl of an electric mixer on medium speed, beat together peanut butter, brown sugar, eggs, vanilla, salt, baking soda, and baking powder until combined.
Reduce mixer speed to low. Add half the flour, followed by half the milk, then the remaining flour and remaining milk. Mix until combined.
Pour batter into prepared Bundt pan. Bake for about 50 minutes, until the top feels firm. Set aside to cool completely before glazing.
Combine peanut butter and brown sugar in a small pot. Cook on low, stirring occasionally, until melted and combined.
Remove from heat and stir in oil and confectioners’ sugar. Stir to combine.
Allow glaze to cool for about 20 minutes, until thickened, before drizzling over cooled cake.
Phoitography and Styling by Miriam Pascal
How Would You
Rate this recipe?
Please log in to rate
This cake definitely has potential. Reading what another reviewer said about it being dry, I added 1/4 cup oil. It was pretty good, but I like really moist cakes. Next time I will add half a cup of oil or a stick of margerine and see how it turns out. The flavour was definitely there, though.
The icing totally didnt work for me. The peanut butter refused to melt. Its pretty good quality PB so not sure what the problem was.
In the end i just stuck the PB-brown sugar mixture into my mixer with the icing sugar and oil and whipped it into an icing.
I generally like Miriam Pascal’s recipes and this one has great potential but needs a bit of fine-tuning.
It was pretty good but a bit dry inside. Any suggestions to fix?
Was it overbaked?
I don’t think it was overbaked. I made again with 1/8 cup oil and its better.
icing didnt harden and was the same colour as the cake making it look very bland!