PB & J Mini Bundt Cake #BundtBakers

This is my second month participating in a baking group called Bundt Bakers. And I am already enamored with the bloggers and their creative baked goodies.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

This month's prompt was from Wendy of A Day in the Life on the Farm. She wrote: "November is National Peanut Butter month.  Being mindful of allergies I would like to open this up to all Nut Butters.  The Nut Butter can be added to the cake itself or used as a glaze or frosting."

Here's the line-up...

• Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations
• Chocolate Peanut Butter Bundt Cake from Patyco Candybar
• Easy Frosted Peanut Butter Bundt Cake from Making Miracles
• Mini Peanut Butter Bundts from Passion Kneaded
• PB & J Mini Bundt Cake from Culinary Adventures with Camilla
• Peanut Butter Cake With Cream Cheese Peanut Butter Frosting from Sneha's Recipe
• Peanut Butter Cream Cheese Pound Cake from Palatable Pastime
• Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm
• Walnut Butter Bundt Cake from Food Lust People Love

I decided to go with a childhood favorite: PB & J! Though I used jam instead of jelly because I had a jar that my mother-in-law sent me made with elderberries that they foraged. I made one mini bundt and then used the rest of the batter in cupcakes.

Ingredients

Cake

• 1 cup (2 sticks) butter, room temperature
• 2/3 cup organic granulated sugar
• 1/2 cup peanut butter
• 6 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut milk (you can use whatever milk you want, I had coconut milk)
• 2-1/2 cups flour

Glaze

• 1/2 cup jelly/jam/preserves (I used some homemade elderberry jam)
• 2 to 3 Tablespoons freshly squeezed lemon or lime juice
• 1 cup organic powdered sugar

 Procedure

Cake

Preheat oven to 350 degrees Fahrenheit. Grease your mini bundt pan and set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy, approximately 5 minutes. Beat in the peanut butter until well-combined, then add in one egg at a time. Beat well between each addition. Stir in the vanilla extract and milk.

Fold in the flour until just moistened. Pour the batter into the prepared pan and cupcake hollow.

Place in the oven and bake for 45 to 50 minutes. A toothpick inserted to the center of the cake should come out clean.

Cool in pan for 10 minutes before inverting and cooling completely on a wire rack. While the cake cools, make the glaze.

Glaze

Add jam and citrus juice to a medium sauce pan. Heat over low, slowly whisking until melted. Slowly whisk in the sugar, one third at a time until fully-combined.

Pour glaze over the cake. Serve immediately.

Next month the group will be back with red and green bundts - just in time for Christmas - with Rebekah of Making Miracles at the lead! Stay tuned...