Why recepie famous for?
This peanut butter bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work,
Ingredients
1 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup 2% milk
FROSTING:
1/4 cup butter, softened
2 tablespoons creamy peanut butter
2 cups confectioners' sugar
1 to 3 tablespoons 2% milk
Instructions
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. Add eggs, one 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, sugar and salt. Beat in enough milk to achieve desired consistency. Spread over top of cake.
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