Serves: 12
Prep time: 15 minutes
Total time: 2 hours 20 minutes (includes cooling)
Ingredients:
¾ cup (1½ stick) unsalted butter at room temperature (plus extra for the pan)
2¾ cups all-purpose flour, sifted (plus extra for pan)
½ cup plus ¼ cup creamy peanut butter
4 large eggs
½ cup plus ¼ cup buttermilk at room temperature
2 cups granulated sugar
½ cup water
1 tablespoon baking powder
1 teaspoon pure vanilla extract
¼ cup dry-roasted peanuts, chopped
Heat oven to 350ºF. Butter and flour a 12-cup bundt or 10-in. tube pan. Using an electric mixer, beat the butter and 1/2 cup peanut butter in a large bowl until smooth. Add the eggs and 1/2 cup buttermilk and beat until just combined. Turn off the mixer. Add the flour, granulated sugar, water, baking powder and vanilla, and mix on a very slow speed just until incorporated, 30 seconds. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Transfer the batter to the prepared pan. Bake for 45 minutes, then reduce the temperature to 325ºF and bake until a wooden pick inserted into the center comes out clean, 10 – 15 minutes more. Let the cake cool in the pan for 10 minutes, then turn put on a wire rack to cool completely. In a small bowl, combine the confectioners’ sugar, peanuts, the remaining 1/4 cup peanut butter and remaining 1/4 cup buttermilk. Spoon over the cake just before serving.
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