Peanut Butter Bundt Cake

Recipe:

Ingredient Notes:

• Peanut Butter. Use either store-bought or homemade creamy peanut butter.
• Eggs. You need medium eggs weighing 50-55 grams without the shell. It is best to bring them to room temperature before adding them to the batter.
• Sugar. Regular white granulated sugar works perfectly. You don’t even need the finest grain. Even fairly coarse crystallized sugar dissolves well in the batter.
• Flour. Use regular all-purpose flour.
• Yogurt. The batter calls for Greek yogurt. As an alternative, you can use sour cream.
• Vegetable oil. Any refined vegetable oil can be used. If you prefer, you can replace it with melted butter with 80-84% fat content.

Combine sugar, eggs, yogurt, peanut butter, and vegetable oil in a bowl. Whisk until smooth.

Add salt and flour sifted with baking powder and mix.

Pour into a greased pan and place in an oven preheated to 180°C (355°F). Bake until done, about 45 minutes.

Remove the cake from the pan, cool and serve.

Happy teatime!

This Peanut Butter Bundt Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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