I love bundt cakes!
I think it is the fact that they could go right out of the pan and need little more than a glaze, or a dusting of powdered sugar, to be ready to serve. Growing up we used to have bundt cakes at most family gatherings. At some point they fell out of favor with the members of my family. Not, of course, that we would not eat one right up if you served it to us, but we never seemed to make them anymore. It is a real shame because aside from being pretty to look at they are, at least to me, sort of cool in a retro kind of way.
So, I broke out the old bundt pan the other night in order to make a treat for my husband. He has been working some long hours lately and on this particular night he had meetings until 9pm. He loves peanut butter and chocolate, so I decided to whip up a chocolate bundt cake with peanut butter chips and a peanut butter glaze. The cake is moist, but sturdy, and has the right amount of chocolate flavor so it compliments the peanut butter chips. The glaze, which I added on a whim, is a thinned out version of the frosting I used on my Peanut Butter Cinnamon Blondies. Need an easy dessert for a party, or want a tasty treat for the weekend? Give this a try!
Chocolate Peanut Butter Chip Bundt Cake Serves 12
For the cake:
1 cup butter, at room temperature
3/4 cup light brown sugar
3/4 cup sugar
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 – 12 ounce bag peanut butter chips
For the glaze:
1 tablespoon butter, melted
2 tablespoons peanut butter
2/3 cup powdered sugar
2 – 4 tablespoons milk, 2% or higher
Heat the oven to 350 F and spray a bundt pan with non-stick spray.
In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
While the cake cools prepare the glaze.
In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
Let the cake cool completely before serving.
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