PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT CRUNCH CAKE
"Here's a recipe that dresses up a plain old box cake mix," says Sue Smith of Norwalk, Connecticut. "Peanut butter and chocolate chips add fun, yummy flavor to this yellow cake."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Nutrition Facts : Calories 378 calories, Fat 21g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 343mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 9g protein.
PEANUT BUTTER CRUNCH CAKE
Make and share this Peanut Butter Crunch Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Add cake mix, peanut butter, and brown sugar to a mixing bowl.
- Beat on low speed until crumbly.
- Set aside 1/2 cup crumb mixture.
- Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
- Beat on high speed for 2 minutes.
- Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
- Pour batter into a greased 13 x 9 inch baking dish.
- Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
- Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
- Cool completely.
Nutrition Facts : Calories 546.3, Fat 30.9, SaturatedFat 7.7, Cholesterol 47.5, Sodium 431.9, Carbohydrate 59.6, Fiber 3.4, Sugar 39.6, Protein 12.8
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THE MOST AMAZING PEANUT BUTTER CAKE - PRETTY. SIMPLE.
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5/5 (1)Total Time 1 hrEstimated Reading Time 5 mins
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- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
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