Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette
Serves 10 peopleCategories: cake
Ingredients
- For the cake:
- Shortening, for greasing
- 2 1/4 cups unbleached all-purpose flour
- 1 cup sour cream
- 3 eggs
- 2 tsp. pure vanilla
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 1 1/2 cups packed light brown sugar
- For the glaze:
- 8 oz. semisweet or bittersweet chocolate, finely chopped
- 2 Tbsp. unsalted butter
- 3/4 cup heavy cream
- 1 regular size (60 grams) Butterfinger candy bar, chopped
Directions
- To make the cake: Heat oven to 350 degrees. Thoroughly grease a 12-cup Bundt pan with shortening and dust with flour.
- Whisk together the sour cream, eggs and vanilla in a large glass measuring cup.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Combine the butter, peanut butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on low, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixture, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute.
- Scrape the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in pan for 5 minutes, then invert it onto a wire rack to cool completely.
- To make glaze: Place the chocolate and 2 Tbsp. butter in a heat-safe bowl.
- Heat the cream in a small saucepan over medium-high heat until it comes to a boil. Pour the cream over the chocolate and butter and let stand for 5 minutes. Whisk until smooth.
- Pour the warm glaze over the cake, letting it drop down the sides. Sprinkle the chopped Butterfinger bar over the glaze. Let stand until the glaze is set, about 1/2 hour. Slice and serve.