Peanut Butter Bundt Cake

Recently we have been writing a lot more recipes for bundt cakes. These use to be exclusively seen in the USA however they are quickly gaining popularity in the UK and beyond. The main reason we favor bundt cakes for some of our recipes is that you get a lot more servings out of a bundt cake compared to a traditional round cake. We have written this recipe for a peanut butter bundt cake as we have received lots of requests recently for more peanut butter recipes. So this should keep you very happy indeed. This moist cake can either be topped with peanut butter frosting or drizzled with melted chocolate, both methods are just as delicious.

The Ingredients:

The Cake:
225g Butter
400g Caster Sugar
200g Light Brown Sugar
130g Peanut Butter
5 Eggs
375g NEILL'S® Plain Flour
250ml Milk (Half Fat or Full Fat)
1tbsp Vanilla Extract
0.5tsp Baking Powder
0.25tsp Bicarbonate Soda
0.5tsp Salt

The Peanut Butter Frosting:
100g Butter
260g Peanut Butter
250g Icing Sugar
5-6tbsp Milk

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Non Stick Bundt Cake Pan
Joseph Joseph Nest9 Bowls

The How-To:

Preheat oven to 160c.

Cream the butter, caster sugar and brown sugar together until smooth.

Beat in the peanut butter.

Beat in the eggs one at a time until well combined.

Beat in the vanilla extract.

In a separate bowl sieve the flour, baking powder, bicarbonate soda and salt.

Beat this into the creamed sugar mixture alternating it with the milk until all ingredients are added to the cake batter.

Pour into a prepared bundt cake tin (or 2-3 traditional round cake tins).

Bake in the centre of the oven for 60 mins and then check every 5 mins until a skewer inserted comes out clean.

Allow to cool for 15 mins in the cake tin before turning out to cool completely on a wire rack.

When the cake is cool we can start making the frosting.

Beat the butter and peanut butter together until smooth.

Using a spatula or wooden spoon slowly combine the icing sugar with the creamed butter. 

Once combined you can turn on the mixer again to beat it until smooth.

Add 1tbsp of milk at a time until you achieve a consistency to spread over the cake. I found that 5tbsp was the perfect amount.

Decorate however you wish. I added some grated dark chocolate.

You're Done!

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Strawberry Yoghurt Cake

This is a wonderful light and tasty cake perfect for picnics or enjoying on a summers day. We love making this cake in a bundt cake tin as it makes a far bigger cake which you will get a lot of servings out of. If you dont have one of these you can use two normal.

The Ingredients:

The Cake:

440g NEILL'S® Plain Flour
6 Eggs (whites and yolks seperated)
400g Caster Sugar
260g Butter
260g Strawberry Yoghurt
1tsp Bicarbonate Soda
0.25tsp Salt

The Icing:
100g Icing Sugar
3tbsp Warm Water
A drop of red food colouring
0.5tsp Strawberry Flavouring

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Non Stick Bundt Cake Pan
Joseph Joseph Nest9 Bowls

The How-To:

Preheat oven to 170c.

Cream the butter and 300g of the sugar (keep the other 100g of the sugar aside for later) until smooth.

Beat in the egg yolks (leave the egg whites aside for later) one at a time until well combined.

Remove the cake mix from the mixer bowl and place into another large bowl, set this aside.

Ensure the mixer bowl and attachment are washed well and add the egg whites to the bowl.

Beat the egg whites on medium/high speed until soft peaks form.

Slowly add the remaining 100g of sugar to the egg whites and continue beating until stiff peaks form.

Set these egg whites aside for a few minutes.

In another large bowl sieve the flour, bicarbonate of soda and salt.

Fold the flour into the cake batter mixture until combined.

Fold the strawberry yoghurt into the cake batter mixture until well combined.

Now fold the egg whites into the cake batter mixture but do this gently so as not to knock out too much of the air. We need this to make the cake nice and light.

Pour the cake batter mixture into the greased bundt tin and ensure it is spread evenly around the edges.

Place in the middle of the preheated oven and bake for 50-55 mins or until a skewer inserted comes out clean.

Allow to cool for 10-15 mins before attempting to turn out. Leave to cool on a wire cooling rack.

Once cool you can decorate however you wish. If you are making this for a dinner party is makes a fantastic centre piece by filling the centre of the bundt cake with fresh berries and then drizzling the cake with some strawberry icing.

To make the strawberry icing simply mix all the ingredients together until smooth and drizzle over the warm cake.

You're Done!

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BakingBar Amsterdam Adventure 2013

Between 20th - 24th May 2013 BakingBar will be visiting our favourite city...Amsterdam!

You can keep track of what we are up to by following our social networks.

We will be uploading all our photographs to Instagram.

We will also be uploading our Twitter and Facebook.