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.
- Portion size 16 servings
- Credits : Holiday Best: 2005
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 324 mg
- Protein 11 g
- Calories 471.0
- Total fat 27 g
- Cholesterol 78 mg
- Saturated fat 10 g
- Total carbohydrate 50 g
- Iron 15.0
- Folate 20.0
- Calcium 8.0
- Vitamin A 15.0