Peanut Butter Bundt Cake Recipe
This recipe was requested a long time ago and in fact, I prepared it long ago also. But then Covid-19 came in, and the entire eating agenda of the people changed suddenly. Everyone thought they would cook pasta but bread recipes took the lead.
In this process, my basic bread recipe, the no knead easy bread recipe and the Japanese thangzhong bread recipe were baked almost every house in Turkey. Then came the month of Ramadan. You know, the Ramadan Pide was on the agenda. The favorite recipe of that period was the crispy Ramadan Pide.
After Ramadan, with the regrets of the bread eaten and with the start of going out to the street began the era of light recipes like no stir eggplant stew. In short, there was no good time for peanut butter bundt cake. Fortunately, I had a peanut butter filled cake recipe that can be used for urgencies.
In this recipe I used homemade peanut butter. The peanut butter I used had no sugar. So I adjusted the amount of sugar in the cake accordingly. But if you are going to use peanut butter with sugar, it will be better to reduce the amount of sugar you will use in the cake.
Since the peanut butter is a very fatty food, I adjusted the amount of oil I used in the cake with this in mind. The amount of oil is therefore less than other cake types.
Things to keep in mind when making a bundt cake
Let me also make a few general reminders about bundt cake recipes;
Make sure to adjust the amount of sugar according to your taste. No recipe has been prepared specifically for you, so it is unlikely that it will be 100% suitable for you. But by making various adjustments, it is up to you to make the recipe exactly right for you. Therefore, you can make changes during the making process in accordance with your personal preferences and taste.
Do not forget to fully heat the oven in advance. When you turn on the oven, the indicator in front of the oven turns on as well. When it is turned off it means that the oven is fully heated.
180 degrees of each oven may not be 180 degrees. Since the heat resistances are far from the food in the big ovens and close in the small ovens, the temperature to which the food will be exposed will be different. So, by observing the reactions of what you are cooking, determine the ideal temperatures for different foods in your oven and cook at these temperatures. Do not forget that the recipe owner cooks the food in her/his own oven, not in your oven, and adjusts the temperature accordingly.
If your cake mold is not the one that does not stick even at a single point, wait for it to cool completely before attempting to remove the cake. It is easier for the cake to come out of the mold as the volume of the cake shrinks during cooling and there is a moistening between the cake and the mold while it releases the steam inside the cake.
Enjoy the recipe...
- 3 eggs,
- 1 cup granulated sugar,
- 1 cup of milk,
- 1/4 cup vegetable oil,
- 200 ml peanut butter,
- 2 cups of flour,
- 1 packet of baking powder.
- Beat the eggs and sugar until they become creamy,
- Add milk and butter and whisk,
- Add and whisk the peanut butter,
- Add half of the flour gradually and beat,
- After adding half the flour, add the baking powder with the flour and whisk,
- Gradually add the remaining flour, check the consistency of the dough, add as much as necessary and whisk until a smooth consistency,
- Taste it and if you find it low in sugar, add sugar and beat,
- Pour the dough into a greased 22 cm cake pan,
- Bake in a preheated oven at 180 C degrees until the toothpick comes out clean.