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

Directions

Prepare the Cake

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a Bundt pan with baking spray. Set aside.

2. 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.

3. Reduce mixer speed to low. Add half the flour, followed by half the milk, then the remaining flour and remaining milk. Mix until combined.

4. Pour batter into prepared Bundt pan. Bake for about 50 minutes, until the top feels firm. Set aside to cool completely before glazing.

Prepare the Glaze

1. Combine peanut butter and brown sugar in a small pot. Cook on low, stirring occasionally, until melted and combined.

2. Remove from heat and stir in oil and confectioners’ sugar. Stir to combine.

3. Allow glaze to cool for about 20 minutes, until thickened, before drizzling over cooled cake.

Notes:

Cake can be stored in the freezer, wrapped well, until ready to serve. For best results, add glaze after defrosting.

Credits

Phoitography and Styling by Miriam Pascal

Recipe tags

Brown sugar Bundt cake Cakes Crowd-pleaser Crowdpleaser Dairy free Kid-friendly Kids Miriam pascal Non-dairy desserts Peanut butter Shabbos Super easy Sweet tooth

Please log in to rate

Reviews

5 Comments

Inline Feedbacks

View all comments

Estie

2 years ago

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.