0 Picture
Ingredients
- Salted Caramel Glaze:
- 2 cups all purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 eggs
- 3/4 cup sour cream
- 1 tsp. pure vanilla extract
- 1/3 cup milk
- 3 oz. bittersweet chocolate, melted & cooled
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whipping cream
- 1/2 to 3/4 tsp sea salt
Details
Servings 12
Preparation
Step 1
Preheat oven to 350 degrees. Lightly spray 10" fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt and cinnamon. Set aside.
In large mixing bowl, beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream & vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined. Divide batter into 2 bowls. Stir melted chocolate into half of the batter until well combined. Stir peanut butter into the remaining half until well combined. Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together - do not overmix. Bake 40-45 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Drizzle cake with half of the Salted Caramel Glaze. Sprinkle with sea salt. Pass remaining sauce.
Salted Caramel glaze:
In heavy saucepan melt 1/4 cup unsalted butter on medium-low heat. Stir in 1/4 cup packed brown sugar and 1/4 cup granulated sugar. Bring to boiling, stirring constantly. Stir in 1/2 cup whipping cream and return to boiling. Boil 2 minutes stirring constantly. Remove from heat; stir in 1/2 to 3/4 tsp. sea salt.
Review this recipe