Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze - Day #3 of I Like Big Bundts 2

Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze

It's Day #3 of I Like Big Bundts 2! I'm writing this Monday night and I'm tired. Long weekend. So, I'll just give you the facts.

Peanut Butter. Chocolate. Bundt. Candy. Together.

This is from the cookbook, Cake Keeper Cakes by Lauren Chattman (page 130). I've made the Orange-Ricotta Pound Cake Bundt earlier this year and it is a winner.

Do you like Big Bundts too? My friend JustJenn is selling a line of Bundt related items! Everything but the pan! You can buy cards and pins. Check it out here.

I was unable to taste this cake (long story) but someone said it was good. Give it a try and let me know!

Chopped Butterfinger tops this cake. Bart Simpson would like it.

Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
Adapted from: Cake Keeper Cakes by Lauren Chattman (page 130)

1 c sour cream
3 large eggs
2 t vanilla
2 1/4 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1 c smooth peanut butter
1 1/2 c light brown sugar

1. Preheat over to 350. Prep a 12-cup Bundt pan.
2. Whisk sour cream, eggs, and vanilla in measuring cup.
3. Whisk together flour, baking powder & soda, and salt in a bowl.
4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.
5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix; beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medium-high and beat for 1 minute.
6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.

The book has a Glaze recipe of 8 oz semi or bittersweet chocolate, 2 T butter, 3/4 c heavy cream. However, I still had ganache leftover from Day #2's Bundt so I melted that down and poured it over this cake!

One chopped Butterfinger bar is sprinkled over the glaze/ganache. Let cake set for at least 30 minutes before serving.