The Atlanta Journal-Constitution
Peanut Butter-Sour Cream Bundt Cake with Butterfinger-Ganache Glaze
Glossy chocolate ganache crowns this firm, easy-to slice cake made with creamy peanut butter.
To make the cake: Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan 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 mediumhigh speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on low, add ⅓ of the flour mixture and beat until incorporated. Add ½ of the sour cream mixture. Repeat, alternating flour and sour cream mixtures and ending with the flour 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 toothpick inserted in the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
To make the glaze: Place the chocolate and 2 tablespoons butter in a heatproof 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 ½ hour. Slice and serve. Serves: 10 to 12
Per serving, based on 10: 712 calories (56 percent from fat), 46 grams fat (22 grams saturated), 129 milligrams cholesterol, 68 grams carbohydrates, 14 grams protein, 404 milligrams sodium, 2 grams fiber.
— Adapted from“Cake Keeper Cakes”(The Taunton Press, 2009).