Save room for seconds! This irresistible scratch-made peanut butter Bundt boasts both a decadent swirl of chocolate and luscious chocolate glaze.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
- In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
- In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
- Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
- Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
- To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 35 g, TransFat 0 g
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