What could be better than a peanut butter cake with chocolate frosting? One that is sprinkled with crushed Butterfinger candy! I made this special cake for my friend’s birthday last week-the sour cream makes the cake moist and not too sweet.
Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze
Adapted from Lauren Chattman's Recipe
For the Cake
1 cup sour cream
3 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup smooth peanut butter
1 1/2 cups packed brown sugar
For the Glaze
8 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
3/4 cup heavy cream
1 Butterfinger bar, chopped
1. Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan and dust with flour. Whisk together the sour cream, eggs, and vanilla in a medium bowl. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
2. Combine the butter, peanut butter, and brown sugar in the mixing bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
3. Reduce the speed to low; add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixtures ending with the flour mixture, scraping down the sides of bowl between each addition. Turn the mixer to medium-high speed and beat for 1 minute.
4. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the cake cool in the pan for minutes, then invert it onto a wire rack to cool completely.
5. Place the chocolate and corn syrup in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until it comes to a boil. Add the chocolate to the cream and let stand for 5 minutes. Whisk until smooth.