Tunnel of Peanuts Cake

By The Canadian Living Test Kitchen

52 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	471471 cal
pro	11 g11g pro
total fat	27 g27g total fat
sat. fat	10 g10g sat. fat
carb	50 g50g carb
fibre	2 g2g fibre
chol	78 mg78mg chol
sodium	324 mg324mg sodium
% RDI:	-
calcium	88 calcium
iron	1515 iron
vit A	1515 vit A
folate	2020 folate

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Natural peanut butter with no added sugar is our choice for the cake, particularly delicious with its streusel centre of roasted peanuts, butter and sugar.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1 cup natural peanut butter 1 1cup cupnatural peanut butter
3 eggs 3 3eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
Peanut Streusel:
1 cup finely chopped unsalted peanuts 1 1cup cupfinely chopped unsalted peanutpeanuts
1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
2 tbsp butter , melted2 2tbsp tbspbutter, melted
Glaze:
3/4 cup icing sugar 3/4 3/4cup cupicing sugar
2 tbsp milk 2 2tbsp tbspmilk
2 tbsp chopped unsalted peanuts 2 2tbsp tbspchopped unsalted peanutpeanuts

Preparation

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.

Peanut Streusel: In small bowl, combine peanuts, sugar and butter; set aside.

In large bowl, beat butter with brown and granulated sugars until fluffy; beat in peanut butter. Beat in eggs, 1 at a time, beating well after each; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.

Spoon half of the batter into prepared pan. Make tunnel about 2 inches (5 cm) wide in batter. Spoon peanut streusel into tunnel, pressing lightly. Spoon remaining batter over streusel; tap pan on counter and smooth top.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Glaze: In small bowl, whisk icing sugar with milk; drizzle over cooled cake. Sprinkle peanuts over glaze.

Source : Holiday Best: 2005