Easy Frosted Peanut Butter Bundt Cakes for #BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Wendy from A Day in the Life on the Farm invited us to make bundt cakes featuring nut butters, as November is National Peanut Butter month!

This is such a wonderful peanut butter cake recipe! I am a complete sucker for peanut butter cake - I love the subtle flavor and moistness it lends to baked goods. I don't think this yummy, tender cake needs that frosting at all (but in general I leave frostings off of bundt cakes), but it adds an extra burst of that peanut butter flavor and another hit of sweetness. 

The batter is sooooo good - I did my best not to lick the bowl after putting these in the oven... I may or may not have succeeded. 

If you really wanted to dress these up a little or add some texture you could use chunky PB in the batter, and a sprinkling of crushed peanuts or chopped / shaved chocolate on top. 

See all of our delicious nut butter bundt cakes!

Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations

Chocolate Peanut Butter Bundt Cake from Patyco Candybar

Easy Frosted Peanut Butter Bundt Cake from Making Miracles

Mini Peanut Butter Bundts from Passion Kneaded

PB & J Mini Bundt Cake from Culinary Adventures with Camilla

Peanut Butter Cake With Cream Cheese Peanut Butter Frosting from Sneha's Recipe

Peanut Butter Cream Cheese Pound Cake from Palatable Pastime

Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm

Walnut Butter Bundt Cake from Food Lust People Love

Easy Frosted Peanut Butter Bundt Cakes 

Ingredients

1/2 stick (4 TBS) butter, melted

1/4 cup creamy peanut butter

1/2 cup brewed coffee, cooled

1/2 cup granulated sugar

1/2 cup light brown sugar packed

1 eggs

1/2 teaspoon vanilla extract 

1 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup buttermilk

Frosting

1 1/2 TBS creamy peanut butter

3/4 cup powdered sugar

2-3 TBS heavy whipping cream may need more

1/4 teaspoon vanilla extract 

Directions

1. Preheat oven to 350 degrees. Spray a 5 of the 6-wells on a mini bundt pan and set aside.
2. Combine the melted butter and peanut butter and blend in the bowl of a stand mixer on medium to high speed until incorporated and creamy. Blend in the coffee and both sugars until well combined. Add in the egg and blend again until well incorporated. Add in the vanilla.
3. In a medium bowl, combine the dry ingredients: flour, baking soda, and salt. Whisk to combine. Blend the dry ingredients into the wet, along with the buttermilk. Blend just until combined.
4. Divide batter amongst prepared cake pan (fill wells about 3/4 of the way full).
5. Bake in the pre-heated oven for 22 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool in the pan for about 15 minutes before inverting and allowing them to complete cooling on a cooling rack.
7. When completely cooled, prepare the frosting by combining the peanut butter and powdered sugar in the bowl of a stand mixer and blending on low until the sugar incorporates into the peanut butter, then slowly add in the vanilla extract and heavy whipping cream until your desired consistency is reached.
8. Frost the cakes as desired, or scrape the frosting into a ziploc bag, snip the tip and drizzle back and forth.

Recipe adapted from Divas Can Cook