HPK taruh disini
Chocolate and peanut butter bundt cake with a marshmallow glaze and candied peanuts.
INGREDIENTS
Bundt Cake
INGREDIENTS
Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup smooth peanut butter smooth, not natural
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 tsps vanilla extract
- 3 large eggs
- 1 cup milk room temperature
- 3 Tbsp Dutch-processed cocoa powder I used 2 Tbsp black cocoa and 1 Tbsp Dutch-processed
Candied Peanuts
- 1 cup peanuts roasted, unsalted
- 3/4 cup granulated sugar
- 3 Tbsp water
- 1/4 tsp kosher salt
Marshmallow Glaze
- 2 cups marshmallow fluff store bought or homemade
- 1/2 cup powdered sugar
- 2 Tbsp heavy whipping cream
INSTRUCTIONS
- Preheat oven to 350F and grease & flour a 10 cup Heritage Bundt pan (I use homemade cake release).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
- Add peanut butter and vanilla, beat until thoroughly combined.
- .............................
