Sunday, June 20, 2010

So delicious, it might be love

So, today I want to post the cake recipe I used for WM's birthday. Yesterday, my beloved husband turned 23, finally catching up to me on the year scale. Our 1 month and four day age difference leads to a decent amount of age jokes during that month. To celebrate the day, I made him a smattering of his favorite foods. We had grilled salmon, grilled squash, and grilled corn on the cob. The salmon and squash were both seasoned with home made pesto. I was really excited about the pesto for two reasons 1) My husband LOVES pesto 2) The pesto is so homemade, that the basil came from my garden. If you are in need of a great pesto recipe, look no further than: 

Anyway, I wanted to make the hubby a delicious an unusual cake. He's not really into icing. So, I made a crazy awesome bundt cake. The recipe is called Marbelous Chocolate-Peanut Butter Cake with Salted Carmel Glaze.

Here is that fantastic recipe:


  •   Nonstick cooking spray
  • 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 dairy sour cream
  • 1  tsp. pure vanilla extract
  • 1/3  cup milk
  • 3  oz. bittersweet chocolate, melted and cooled
  • 1/2  cup creamy peanut butter
  • 1  recipe Salted Caramel Glaze, recipe below
  •   Sea salt (optional)


1. Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. 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 and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
4. Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (no not overmix).
5. Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce. Makes 12 servings.
Salted Caramel Glaze: In heavy small saucepan melt 1/4 cup unsalted butter over 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 for 2 minutes, stirring constantly. Remove from heat; stir in 1/2 to 3/4 tsp. sea salt. Cool completely. Makes about 1 cup.

nutrition facts

  • Calories 466, 
  • Total Fat (g) 27, 
  • Saturated Fat (g) 14, 
  • Monounsaturated Fat (g) 9,
  • Polyunsaturated Fat (g) 2, 
  • Cholesterol (mg) 86, 
  • Sodium (mg) 369, 
  • Carbohydrate (g) 53, 
  • Total Sugar (g) 34, 
  • Fiber (g) 2, 
  • Protein (g) 7, 
  • Calcium (DV%) 16, 
  • Iron (DV%) 11,
  • Percent Daily Values are based on a 2,000 calorie diet

Needless to say, it was love at first bite!