Inspired by The Peche’s Month of Pie, I decided I should do a Month of Bundt. I love Bundt cakes and I love interesting Bundt pans. Bundt cakes are simple and comforting. They aren’t fussy and pack up easily for outings or to give away to friends, coworkers and neighbors. I’m not alone in my fondness for Bundt cakes – November 15 is National Bundt Cake Day, and The Food Librarian has celebrated with 30 days of Bundts for the past two years. She likes big Bundts and so do I.
I came up with a way-too-large list of cakes to try and Larry helped me organized them into a rough priority. I don’t know how many I’ll make, and I know I won’t exactly follow the order – today’s Bundt was lower on the list. I picked this one because I wanted to take it to work. My coworkers are peanut butter crazy, and Larry and I aren’t. But I have a weird obsession with baking with peanut butter. This was a good day to bring a cake to work – my team hit a big milestone today and we celebrated with this cake. And possibly a sparkling adult beverage.
- Peanut Butter-Sour Cream Bundt Cake with Butterfinger-Ganache Glaze (Cake Keeper Cakes, p. 130)