- FOR THE CAKE:
- butter or non-stick cooking spray
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 10 Tablespoons butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 ½ cups MUSSELMAN’S® Apple Butter
- 1 teaspoon vanilla extract
- FOR THE ICING:
- 1 cup creamy peanut butter
- 3 Tablespoons butter, softened
- ¼ cup sour cream
- 2 cups powdered sugar
- ¼ cup milk
- ⅓ cup honey roasted peanuts, chopped for garnish
Preheat oven to 350°. Butter a bundt pan (or spray with non-stick cooking spray). Set aside.
Sift flour, baking powder, baking soda and salt together into a bowl. Set aside.
In a mixer bowl, beat butter and sugars on medium speed until creamy, about 2 minutes. Add eggs one at a time, mixing until combined. Add apple butter and vanilla extract and mix until combined.
With mixer on low speed, add flour mixture a little at a time until incorporated. Raise speed to medium and beat for 2 minutes.
Pour into prepared pan. Bake for 55-60 minutes or until a knife inserted into center comes out clean.
Remove pan to a wire rack to cool for five minutes. Gently loosen cake from pan with knife. Invert cake onto wire rack. Allow to cool 15-20 minutes.
Prepare the icing. Add peanut butter, butter and sour cream to the mixer bowl. Alternate adding powdered sugar and milk unitl mixture is smooth and well combined.
Spread icing over cake (slightly warm or completely cooled - either is fine). Sprinkle the top with chopped honey roased peanuts and slice to serve.