Thursday, December 5, 2013

12 Days of Christmas yummies & treats : Peanut Butter Bundt Cake

     It's  DAY 2 of our 12 Days of Christmas yummies and treats and who doesn't like peanut butter. Hubby likes anything peanut butter. The first time I made this , I used creamy peanut butter. This time I tried the crunchy kind. Both are good, the crunchy kind gave the cake extra nuttiness and a little texture.




     I do get a lot of questions on how am I able to cook from scratch and bake often. As for any moms, it takes preparation. A day of prepping , like how I do my batch cooking with pantry staples ( Homemade Pantry Staples , I do a batch prepping of baking mixes. It would usually takes me less than an hour BUT it saves you time in the long run.

   I put the mixes in a Ziploc bag , write down the additional ingredients needed on my baking day and usually the instructions ( brain farts happen you know..) I store the bags in the fridge. Not only that it saves you time , it saves you money as well.




Ingredients:

1 cup butter
2 cups sugar ( I reduced mine to 1 cup) , can use splenda
1 cup light brown sugar
1/2 cup peanut butter , creamy or crunchy
5 eggs (room temperature)
1 tbsp vanilla
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup low fat milk

Directions:

Preheat oven to 325

Grease and sprinkle flour ( lightly) into a large bundt pan . I used Crisco shortening to grease my pan. Grease all the creases.

In a large bowl , mix all all of these ingredients -- flour, baking powder and soda , salt. Set aside.



 In a separate bowl , cream butter and sugar until fluffy. Add the brown sugar and peanut butter ( continue mixing at a medium speed) . Add the eggs , one at a time until one egg is incorporated with the mixture. Add vanilla.



Add the dry ingredients ( flour mixture) and the milk to the cream mixture ( butter , peanut butter, sugar and egg mixture). ADD THE dry ingredients alternately with milk -- starting and ending with the dry ingredients.



Pour the batter into the prepared bundt pan. Bake for about 1 hr. ( 1 hr and 10 minutes at the most) .


Check if it's done using the toothpick trick. If it comes out clean , it is done.




Remove from the oven and let it cool. remove from the pan and frost or dust with powdered sugar if desired.

For chocolate frosting:

Melt about 1 cup  of chocolate chips , 30 seconds interval.  At a medium speed , cream 1/2 cup pf butter ( i only used 1/4) , 1 cup of powdered sugar and milk -- just enough mil to reach your desired consistency. You can also add a cup of butter id you like. Just pour over the top of the cake.






Happy baking!






4 comments:

  1. I don't have a bundt cake pan, but now I wish I did!

    ReplyDelete
    Replies
    1. Hi Jenni,

      well it took me years to finally own a bundt cake pan. Thank you again for visiting!

      Delete
  2. If it's got peanut butter in it, I'm sure to like this cake!

    ReplyDelete
    Replies
    1. Hi Lulu , You and my hubby will get along :) Thank you for visiting!

      Delete

Thank you for stopping by and know that all of your comments are appreciated !