The only changes I made to the recipe were using Greek yogurt in place of sour cream and butter instead of margarine. I don't think either made a huge difference in taste.
This bundt tasted amazing! A rich creamy peanut butter flavour without too much sweetness. The texture was pound cake dense and moist. Instead of the recommended chocolate glaze, I melted down some leftover burnt caramel buttercream frosting in the microwave and poured it over the bundt. People were scraping it off the plate with their fingers.
This is a versatile bundt that could be "tarted up" in many delightful ways. It was also perfect as is.
Thank you to The Food Librarian for her successful and wildly imaginative 30 days of bundt baking!
I hope you'll come back next week when it's my turn to present the Tuesdays With Dorie recipe!
Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
Adapted from: Cake Keeper Cakes by Lauren Chattman (page 130)
1 c sour cream (or Greek yogurt)
3 large eggs
2 t vanilla
2 1/4 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened (I used margarine)
1 c smooth peanut butter
1 1/2 c light brown sugar
1. Preheat over to 350. Prep a 12-cup Bundt pan.
2. Whisk sour cream, eggs, and vanilla.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.
5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix; beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medium-high and beat for 1 minute.
6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.
The book has a Glaze recipe of 8 oz semi or bittersweet chocolate, 2 T butter, 3/4 c heavy cream.
One chopped Butterfinger bar is sprinkled over the glaze/ganache. Let cake set for at least 30 minutes before serving.