It would not be an overstatement to say that I love peanut butter. And I do mean LOVE. I purchase the XL jars of creamy Jif from Costco on the regular, being sure to never run out. Peanut butter is an absolute necessity around here and so, when it was time for our weekly baking challenge – which was themed “use something from your pantry” it was a no-brainer.
My options were unlimited. I really should have a whole board on Pinterest dedicated to the stuff. As I scrolled past my pins researching what to bake, I realized what needed to be done.
You see, previously, I’ve baked every kind of Bundt cake imaginable. Well, not really, but it felt that way during 2017 when I was baking a cake a week. But – do you know what I did NOT do in 2017? I did not bake a peanut butter bundt cake! Can you believe it?!? Unreal!
So, it was on – peanut butter bundt cake for the challenge. Beyond that decision, another choice had to be made – how should I glaze it? Should I do more peanut butter? Carmel? CHOCOLATE? There’s nothing better than Reese’s Cup-ish baked goods, am I right?!?
But, I wanted something different. Something old, and new. Something unusual and familiar. While I was day-dreaming about peanut butter, I remembered something I loved as a child and still do to this day. A peanut butter and honey sandwich. You know the kind – where the honey is smeared in to the peanut butter, but still coats the bread with a sugary crispness and you feel as though you might get caught eating dessert for lunch!? Yeah, that’s what I imagined for my cake.
Fortunately, the cake came out with a golden buttery carmalized coat after baking for about 90 minutes. And on top of that I brushed an inordinate amount of sweet cream honey glaze. That glaze combined with the rich saltiness of the peanut buttery cake was the perfect embodiment of a salty-sweet explosion in my mouth! It was exactly what I’d hoped for. Exactly.
Perfect with a glass of milk. Just like my childhood dessert for lunch.
Up on the mountain, my friend Theresa made shortbread! Rice flour was her ingredient from the pantry. There are many secrets that she could not share with me about her recipe for shortbread. But there’s one thing I can tell you. Her shortbread is completely amazing! Like – she could sell it- amazing.
This week’s baking challenge ingredient is yeast! We have to have used yeast and let our product rise at least once!! I can’t wait to share mine with you! Until then: go make some peanut butter cake! You won’t regret it!
Peanut Butter Bundt Cake:
- 1/4 cup creamy peanut butter
- 1 cup water
- 1/2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Cake instructions:
- Preheat oven to 350. In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
- In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
- Add the eggs, buttermilk, and vanilla to the bowl and mix well.
- Stir well and pour (the batter will be fairly runny) into greased bundt pan. Bake for 75-90 minutes at 350 degrees.
- When baking is complete, and you’ve cooled the cake for 15 minutes, invert the bundt from the pan. After it is completely cooled, drizzle with sweet honey cream glaze.
Glaze: a cup or so of powdered sugar – 2 tbsp of cream for starters, then add two table spoons of honey. From there, add what is needed to make the glaze a “drizzling” consistency.
**ideas for this recipe were taken from the recipe for Peanut Butter sheet Cake on the girl who ate everything blog.**
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