Peanut Butter Sour Cream Bundt

I stumbled upon the Food Librarian's website the other day and noted that she was doing a segment called "I Like Big Bundts" where she makes a new bundt cake every day. What a great idea! I LOVE bundts! So please don't be surprised if there are many bundt cakes in the next month as there are so many great ideas for them on her site!

The first bundt I tried was this Peanut Butter Sour Cream Bundt. I have been slightly obsessed with nut butters lately, so this cake just jumped out of the computer at me. I loved how moist and melt-in-your-mouth this cake was. And the chocolate sauce really completed the ever favorite peanut butter and chocolate combo.

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Peanut Butter Sour Cream Bundt
The Food Librarian

1 cup sour cream
3 large eggs
2 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 c (1 stick) butter, softened
1 cup smooth peanut butter
1 1/2 cups 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.

Chocolate Glaze

8 oz. semi-sweet chocolate, broken into chunks
2 tablespoons butter
3/4 cup heavy cream

Heat heavy cream and butter over medium-high heat. Place chocolate into a separate bowl. Just before boiling, remove the heavy cream from the heat and pour over the chocolate. Let sit for five minutes. Gently stir until chocolate is melted. Drizzle sauce over bundt.