Peanut Bundt cake

Name: Peanut Bundt cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 8 Bars (40 g each) caramelised, roasted peanuts; 280 g Butter; 450 g Sugar; 1 pinch Salt; 4 Eggs (size M); 150 ml Milk; 500 g Flour; 1 package Baking Powder; 100 g Peanut butter with pieces; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

8 Bars (40 g each) caramelised, roasted peanuts
280 g Butter
450 g Sugar
1 pinch Salt
4 Eggs (size M)
150 ml Milk
500 g Flour
1 package Baking Powder
100 g Peanut butter with pieces
7-10 Tbsp Fat and flour

Directions

1
Chop peanut bars. Whip 250 g butter, 250 g sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs and milk one after the other. Mix flour and baking powder and stir in alternately with the peanut butter. Fold in chopped peanut bars. Pour the dough into a greased, flour-spread ring cake tin (2.4 litres capacity), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out, let cool down a little on a cake rack. Turn out of the tin and let it cool down
2
Caramelise 200 g sugar in a small pot and stir in 30 g butter. With the help of a tablespoon, carefully pour the caramel over the cake and let it set. Cut the cake with a saw knife
3
Tip: Grease mould and sprinkle with juice stop. Cake can be removed from the mould more cleanly
4
waiting time approx. 3 hours