Peanut Butter & Chocolate Marble Bundt with Peanut Butter Caramel #Bundt Bakers

 

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Caramel, I love it, who doesn’t. This month’s #bundt bakers theme is caramel and when I found out what the theme was I was very excited. I missed last month’s theme by accident, confusing dates so this month I’ve made sure to be ready in time and with a theme such as caramel I didn’t want to miss out.

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I’ve made caramel a few times now and in various flavours so wanted to try a little something different.

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Peanut butter sprang to mind. Peanut butter and caramel, in my mind it sounded great and the results were just as I expected. Utterly scrumptious. Nutty aroma’s mingled with butterscotch will fill your kitchen as you make this caramel, just as good as any scented candle.

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So here we have a peanut butter and chocolate marbled bundt cake. Dense, damp cake half flavoured with smooth, creamy peanut butter and the other half laced with deep, dark melted chocolate. Both get swirled together and the results are a tangled peanut butter and chocolate cake.

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Smothered on top a luscious, thick peanut butter caramel. Utterly divine, in particular when warm. Caramel reminds me of autumn, another reason to enjoy autumnal baking.

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Homemade caramel tastes a million times better than store-bought and is surprisingly easy to make. I’ve made quite a few variations now and if you follow the method closely and to the letter you’ll always end up with perfect results. I’ve never had a caramel fail on me. Follow my easy instructions and you too will have a smooth, luscious, voluptuous caramel.

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For a thick peanut butter caramel sauce that is a delight to pour onto practically anything this is how you go about making it. All you need is sugar, cream and peanut butter and two saucepans. One small, one large.

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In the smaller saucepan heat the cream until small bubbles form around the edge, turn off the heat. In your large saucepan add the sugar and place over a low heat and melt the sugar until it turns a deep amber colour. This will take around 5-8 minutes. I have a gas stove so anything I place over it heats up quicker than an electric one would.

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Once amber remove from the heat and pour in the warm cream. It will bubble up in a rather ferocious manner, so be careful. Keep stirring, it will calm down and place back over a low heat stirring constantly. Heat the caramel until it feels thicker, this will take around 5 minutes. Again it may take longer, this is the time it took for me. Stir in the peanut butter, still over a low heat and only remove from the heat once the peanut butter has been swirled thoroughly in. Leave to cool slightly before using.

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That is how you will make your peanut butter caramel. Don’t be scared by caramel, embrace the challenge and soon you’ll be indulging in your very own caramel.

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Peanut butter, chocolate and caramel, an incredible delicious trio, whether in a bar, cookie or cake it’s a much-loved flavour combination. This bundt cake will take your love of each of these to higher level and you’ll get to indulge in the unique and taste bud tingling sensation of peanut butter caramel.

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Yields – One Bundt Cake and 310 ml (1 1/4 cups) of Peanut Butter Caramel

Ingredients

{cake}

  • 240 grams (2 cups) Plain flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 1/2 teaspoon Cinnamon
  • 113 grams (1 stick) Unsalted butter at room temperature
  • 250 grams (1 1/4 cups) Caster sugar
  • 2 Large eggs
  • 185 ml (3/4 cup) Sour cream
  • 1 teaspoon Pure vanilla extract
  • 80 ml (1/3 cup) Milk
  • 85 grams (3 ounces) Dark chocolate, 70% cocoa solids melted and slightly cooled
  • 85 grams (1/3 cup) Smooth peanut butter

{peanut butter caramel}

  • 100 grams (1/2 cup) Caster sugar
  • 250 ml (1 cup) Whipping cream
  • 85 grams (1/3 cup) Smooth peanut butter

Method

  1. Pre-heat the oven to 170C (350F) and spray a 10 inch bundt tin with cake release spray, making sure you get into every corner. Set aside.
  2. In a medium bowl whisk together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until you have a smooth, fluffy, creamy mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula.
  4. Add the eggs one a time beating well before adding the next. Now add the sour cream and vanilla extract making sure you thoroughly mix everything together. Scrape down your bowl with your spatula again.
  5. Starting and ending with the flour mixture add a little mixing until just incorporated then add half the milk, again mixing until just incorporated and continue to do this until all the flour and milk have been added.
  6. Divide the batter between two bowls and in to one add the peanut butter stirring to combine then add the dark chocolate to the second bowl of batter stirring to combine also.
  7. Spoon alternating spoonfuls of batter into the bundt tin and once all the cake batter has been spooned into your cake tin then using a dinner knife or cake tester swirl the batters together. Be careful not to over swirl and you won’t have any distinct marbling, just a mess.
  8. Bake for 40-50 minutes or until a cake tester inserted into the centre comes out clean, Leave in the tin on a wire rack for 20 minutes then invert onto the wire rack to cool completely.
  9. Once cold, it’s time to make your peanut butter caramel.
  10. In a small saucepan heat the cream until small bubbles form around the edge, turn off the heat.
  11. In your large saucepan add the sugar and place over a low heat and melt the sugar until it turns a deep amber colour. This will take around 5-8 minutes. I have a gas stove so anything I place over it heats up quicker than an electric one would. Once amber remove from the heat and pour in the warm cream. It will bubble up in a rather ferocious manner, so be careful. Keep stirring, it will calm down and place back over a low heat stirring constantly.
  12. Heat the caramel until it feels thicker, this will take around 5 minutes. Again it may take longer, this is the time it took for me. Stir in the peanut butter, still over a low heat and only remove from the heat once the peanut butter has been swirled thoroughly in. Leave to cool slightly before using.

Notes

* Cake recipe adapted from Better Homes and Gardens and the Peanut Butter Caramel adapted from Use Real Butter

* The Peanut Butter Caramel will keep for up to 1 week stored in a sealed container or jar in the refrigerator.

* The cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.

 

See what caramel inspired bundt cake all the other members of the #bundt bakers came up with this month.

 

BundtBakers

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is caramel and our creative host is Lauren of Sew You Think You Can Cook.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

29 thoughts on “Peanut Butter & Chocolate Marble Bundt with Peanut Butter Caramel #Bundt Bakers

  1. I missed the timing again this month and just kicking myself in the foot. Caramel is my favorite!! Love how you took classic peanut butter and chocolate to reinvent the wheel here. Love your cake!!

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