Orange-Kissed Peanut Butter Bundt

Orange-Kissed Peanut Butter Bundt

PB cake

This cake was a recent winner in a peanut butter contest organized by the Southern Peanut Growers annual “PB My Way Recipe Contest“. Other winning recipes were a Nutty Monkey Granola and Peanut Butter Saltine Brittle, but this cake caught our eye for its ease of preparation and harmony of orange and peanut butter flavors. Buttermilk provides a tender crumb and a bit of tang. The smooth creamy frosting is accented by a sprinkling of crunchy nuts making this a great snack and brunch cake.


Orange-Kissed Peanut Butter Bundt
Makes: 1 Bundt cake, serves about 12
  • 6 tablespoons butter, melted
  • 1 cup creamy peanut butter
  • ½ cup orange juice
  • 1 tablespoon orange zest
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ⅓ cup creamy peanut butter
  • 3 tablespoons orange juice
  • ½ teaspoon vanilla extract
  • 1½ cups powdered sugar
  • ½ cup whipped cream
  • Chopped peanuts for garnish
  1. Heat oven to 350°F. Generously grease and flour a Bundt pan. Set aside. In a large bowl mix together butter, peanut butter, orange juice and orange zest until well combined and creamy. Beat in sugar, eggs and vanilla.
  2. Combine flour, baking soda, and salt, then stir half into peanut butter mixture. Stir in half of the buttermilk. Add remaining flour and buttermilk, mixing until just blended. (Don’t overmix or cake will be tough.) Pour batter into prepared pan.
  3. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for about 5-10 minutes, then remove cake from pan and let cool completely.
  4. For the frosting, beat all of the ingredients together to a pourable consistency. Pour over cake, and sprinkle with chopped peanuts.

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