By
Lisa Page, CountryLiving
Total Time:
Prep:
Level:
Moderate
Yield:
12 servings (cost per serving of $0.49 per serving)
Serves:
12
Ingredients
- ¾ c. unsalted butter
- 2¾ c. all-purpose flour
- ½ c. Creamy Peanut Butter
- ¼ c. Creamy Peanut Butter
- 4 large eggs
- ½ c. Buttermilk
- ¼ c. Buttermilk
- 2 c. granulated sugar
- ½ c. water
- 1 tbsp. baking powder
- 1 tsp. pure vanilla extract
- 1 c. confectioners' sugar
- ¼ c. dry-roasted peanuts
Directions
- Heat oven to 350 degrees F. Butter and flour a 12-cup bundt or 10-inch tube pan. Using an electric mixer, beat the butter and 1/2 cup peanut butter in a large bowl until smooth. Add the eggs and 1/2 cup buttermilk and beat until just combined.
- Turn off the mixer. Add the flour, granulated sugar, water, baking powder, and vanilla, and mix on a very low speed just until incorporated, 30 seconds. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Transfer the batter to the prepared pan.
- Bake for 45 minutes, then reduce the temperature to 325 degrees F and bake until a wooden pick inserted into the center comes out clean, 10 to 15 minutes more. Let the cake cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.
- In a small bowl, combine the confectioners' sugar, peanuts, the remaining 1/4 cup peanut butter, and remaining 1/4 cup buttermilk. Spoon over the cake just before serving.
