I love cake. LOVE it. I would eat cake every day, if I could. And if were being honest, I'd admit that I do eat cake a few times per week. Sure, I add protein powder and oats to a microwave mug cake and call it a post-workout snack, but it's still cake. I am always looking for reasons to bake a cake. One of my closest friends is having a birthday? Of course, I'll make her cookie dough cupcakes. Oh, she's in Jamaica? Oh, well, I guess I will just have to eat them for her.
I also love cooking challenges. I love the community and I love that it forces me to write down my recipes. They also help me to improve. I am a decent baker but I have A LOT to learn. There are so many things that I struggle with. But that's a post for another time. I currently take part in Crazy Ingredient Challenge and Sourdough Surprises (I post about this on my other blog) but most months, it's hard to use these challenges as an excuse to make cake. One really can't make a focaccia cake. So I was chomping at the bits when I saw that there was a Bundt baking challenge. YES! A reason to bake cakes. Sign me up, PLEASE!
This month, for the inaugural edition of Bundt Bakers, our theme/ingredient of choice is NUTS. We've got almonds and walnuts, pistachios and hazelnuts and lots of pecans - all baked into delicious Bundt cakes! I don't use a lot of nuts in baking and opted for a crunchy peanut butter in these Chubby Hubby-esque cakes. Chubby Hubby is a Ben & Jerry's ice cream flavour. It's a vanilla malt ice cream with peanut butter and fudge swirls along with fudge covered peanut butter pretzels. In my interpretation, I made a vanilla cake, swirled in melted crunchy peanut butter and then covered the cake with a chocolate "ganache", topped with peanut butter stuffed pretzels and chopped peanuts.
Here is a list of what the other members made:
- Banana Nut Bread from Veronica at My Catholic Kitchen
- Chocolate Covered Almond Cake from Anne at From My Sweet Heart
- Chubby Hubby Mini Bundts from Kelly at Passion Kneaded
- Glazed Citrus Pistachio Bundt Cake from Laura at The Spiced Life
- Mocha Hazelnut Marble Bundt Cake from Felice at All That's Left Are the Crumbs
- Orange Cinnamon Pecan Cake from Renee at Magnolia Days
- Pecan Bundt Cake with Orange Cream Cheese Icing from Stacy at Food Lust People Love
- Pistachio Coffee Cardamom Cake from Deepti at Baking Yummies
- Powdered Sugar Pound Cake with Pecans from Dorothy at Shockingly Delicious
- Rum Pecan Bundt from Tara at Noshing with the Nolands
Bundt Bakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. We take turns hosting each month and choosing a theme/ingredient.
If you are a food blogger and would like to join us , send an email to Stacy at firstname.lastname@example.org or ask to join our private Facebook group.
“Chubby Hubby” Bundt
Recipe by: Kelster Adapted from: Sweetapolita
Yield: 1 Bundt or 12 Mini Bundts
1 cup butter, room temperature
1 ¾ cup sugar
2 tablespoons vanilla
4 eggs, room temperature
½ cup peanut butter
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¾ cup dark chocolate chips
½ cup evaporated milk
2.5oz bag peanut butter stuffed pretzels
Preheat oven to 350 F. Thoroughly grease and flour a standard 10-12 cup Bundt pan or 12 1-cup mini Bundts.
In a large bowl, cream butter and sugar until light and fluffy – approximately 5 minutes. Add vanilla and eggs one at a time. Beat for 30 seconds after the addition of each egg.
In a microwave-safe container, heat the peanut butter for 30 seconds. You want the peanut butter to be melted. If necessary, heat for an additional 10 seconds. Be careful not to burn it.
In a medium bowl, combine flour, baking powder, baking soda and salt.
Starting and ending with flour, alternate adding the flour mixture (in 3 parts) and buttermilk (in 2 parts) to the creamed mixture. Beat until just incorporated after each addition.
If using a standard Bundt pan, spoon a third of the batter into the pan. Top with half of the peanut butter and carefully swirl with a toothpick. Don’t swirl too much. You want to have pockets of peanut butter. Spoon another third of the batter and top with the remaining peanut butter and swirl carefully. Spoon on the remaining batter.
If using mini Bundts, pour half the desired batter into the pan, add 1-2 teaspoons of peanut butter and carefully swirl into batter. Top with the other half.
Bake for 60 minutes for standard Bundts and 15 minutes for mini Bundts or until a toothpick inserted into the cake comes out clean. If the toothpick is not clean, double-check that you did not hit a pocket of peanut butter before returning cake to the oven. Cool then remove from pan.
When the cake has cooled, place the chocolate chips in a bowl. Heat the evaporated milk in the microwave for 30 seconds then pour over the chocolate chips. Stir until all the chips are melted. If the mixture is too thick, add more milk. If it’s too thin, add more chips.
Pour over cake(s) and top with peanut butter stuffed pretzels and crushed peanuts
I used a crunchy peanut butter but feel free to use a creamy one.