December 8, 2010
Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
Um. . .What?
R is my boss. The potluck in question was the monthly Adult Services meeting that, somehow, I had completely missed the boat on. I'd heard that there was going to be a meeting at some point, and that it may involve food, but I managed to miss out on the hows and whens of the entire situation. I'm just really glad the guy asked me about it. . .otherwise, I would have shown up for work at 5, instead of noon, and wondered why I wasn't on the schedule.
I decided to make this bundt cake, a part of The Food Librarian's month of bundt cakes. (I Like Big Bundts) This recipe is from her site. I've linked it, but I'll also post it here.
The ganache, I kind of made up. The original recipe, I got from an unrelated recipe over at Tasty Kitchen, and I'll include that link, too, (here) but bear in mind that the recipe that's there is NOT how I got the glaze I ended up using. I added probably an extra half cup of chocolate chips to get it to where I felt it was thick enough.
Since I was in such a hurry making this (are you shocked?), I didn't have time to take pictures. So there's just the one. I know you're sad. But I'll do better next time!
Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
From The Food Librarian
Adapted from: Cake Keeper Cakes by Lauren Chattman (page 130)
1 c sour cream
3 large eggs
2 t vanilla
2 1/4 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1 c smooth peanut butter
1 1/2 c light brown sugar
1. Preheat over to 350. Prep a 12-cup Bundt pan.
2. Whisk sour cream, eggs, and vanilla in measuring cup.
3. Whisk together flour, baking powder & soda, and salt in a bowl.
4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.
5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix; beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medium-high and beat for 1 minute.
6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.
1 c sour cream
3 large eggs
2 t vanilla
2 1/4 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1 c smooth peanut butter
1 1/2 c light brown sugar
1. Preheat over to 350. Prep a 12-cup Bundt pan.
2. Whisk sour cream, eggs, and vanilla in measuring cup.
3. Whisk together flour, baking powder & soda, and salt in a bowl.
4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.
5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix; beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medium-high and beat for 1 minute.
6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.
Butterfinger Ganache Glaze
From Tasty Kitchen
1 Tablespoon Butter
1/3 cup Whole Milk
1/3 cup Semi-Sweet Chocolate Chips
1 Butterfinger candy bar
Place the butter and whole milk in a small saucepan and place over medium-high heat, whisking constantly to melt butter and prevent the milk from burning. As soon as the milk reaches a boil, remove from heat and add chocolate chips, whisking until chocolate melts and the ganache is smooth and glossy. Let cool slightly. The chopped Butterfinger bar is sprinkled over the glaze/ganache.
Let cake set for at least 30 minutes before serving.
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3 comments:
Mmm, that looks yummy!
YUM YUM YUM!!!!!!!!! Umm, did I say YUM? Must try.
Hey! Just found you via FoodBuzz! Enjoyed looking through your blog/recipes. Follwed ya :)
Krista
http://www.the-not-so-desperate-chef-wife.com
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