This Peanut Butter and Apple Breakfast Bundt Cake has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartWithJifPowder #CollectiveBias
Peanut Butter and Apple Breakfast Bundt Cake
If you’re looking for an exciting breakfast recipe idea, you’ve landed in the right place. Breakfast is such an important meal, yet so often it’s overlooked. I’m guilty of thinking things like, “I’ll make up for a lack of nutrition later in the day.”
One of my goals in the new year is to be more creative and find new ways to add nutritious ingredients to the breakfast meal.
A few months ago, I decided to always keep a bag of whole wheat flour in the pantry so that I could try to add it into all of my baking attempts. It’s really inspired me to experiment with making more of my recipes whole-grain based, which is great for adding fiber.
In this simple breakfast cake, I’ve incorporated whole wheat flour, unsweetened applesauce, and a fascinating new peanut powder from Jif. Jif Peanut Powder has the same protein as peanut butter, yet has 85% less fat. So you can add roasted peanut flavor and protein with less calories; plus, unlike some competitors, it has no added salt or sugar.
I picked up my Jif Peanut Powder in the peanut butter aisle at Walmart.
It’s a very fine powder that’s excellent for both baking and for adding to smoothies.
Tips for Making Breakfast Bundt Cake
- This is a really forgiving recipe when it comes to what type of fruit puree you use. You can use banana, apple, or even a sweet squash like butternut or acorn. It will still work great.
- You can make the breakfast bundt cake entirely with whole wheat flour, but it will be more dense and have a slightly rough texture. That’s why I make it with a mixture of all purpose and whole wheat flour, so that it will be light and fluffy when baked, yet retain the nutrition of the whole wheat.
- This breakfast bundt cake stores very well when wrapped. In fact, it tastes even better the next day. Make it ahead and have a slice for breakfast each day.
Peanut Butter and Apple Breakfast Bundt Cake
This breakfast bundt cake is perfect for making ahead and it keeps wonderfully! Enjoy the rich flavors of apple, peanut butter, and whole grain goodness.
Ingredients
- 1 cup whole wheat flour
- 11/4 cup all purpose flour
- 1/4 cup peanut powder
- 11/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 cup unsweetened apple sauce
- 1 tablespoon dark rum optional
- 1/4 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 350, and prepare a 9 1/2 inch Bundt pan (also called a 10 cupBundt pan) by spraying it with Baker's Joy. (Or butter and flour the pan. Your choice.)
- In a separate bowl, stir together the flours, Jif Peanut powder, baking powder & soda, salt, and cinnamon. Set aside.
- In another bowl, combine the applesauce with the rum (if used) and stir to combine.
- In a large mixing bowl, add the butter and sugar, then mix until well combined. Add the eggs and sour cream and mix well.
- Add the dry mix and the applesauce to the large mixing bowl. Mix until the batter is just combined. Scrape into the prepared Bundt pan and place in the oven.
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan on a rack for 15 minutes, then loosen the cake around the edges, turn out from pan, and set upright on the rack to finish cooling.
- Enjoy when cool. Wrap airtight to store.
Be sure to check out Jif Peanut Powder!
Felicita Moncada
I love anything with peanut butter! I’ve been adding a scoop of powdered peanut butter to my smoothies for a delicious nutty flavor boost. This looks delicious with a cup of coffee 🙂
Katie
Oh, yeah, coffee for sure! I go for milk sometimes, too.
Cara (@StylishGeek)
I love baking bundt cakes and decorating them. Thanks for sharing your own version. Although I am not a fan of peanut butter I still like your recipe! Thanks for sharing!
Katie
They are so pretty. This is actually my brand new bundt pan!
Miles L.
This is a very timely post as I am on the look for new breakfast recipe. This seems to be very easy and quick to prepare. I would to try this tomorrow. Thanks for sharing your recipe.
Katie
I hope you like it! My mom is trying it out, too.
Jessica Harlow
I love the way a bundt cake display and this healthier version looks delicious. It looks so moist and like it’s not missing anything without the added sugar or salt. Definitely a great breakfast cake option!
Katie
Very moist indeed! It tastes delicious yet has all kinds of good stuff in it. 🙂
[email protected]
I love this! My husband would definitely enjoy the peanut butter flavor, and we would both enjoy the dark rum flavor.
Katie
I hope you get to try it out some time!
Angie @ My So-Called Chaos
A bundt cake for breakfast? I’d have never thought of it, but it sounds good! Especially the way you incorporated the peanut butter powder into it and everything. Good for you!
Katie
Thank you! I love turning cakes into breakfast food. It feels gloriously subversive.
Alyssa C
I keep telling myself to pick up a bundt cake pan, but never actually remember! Now I have a reason to remember, this cake! Which looks amazingly delicious. I am definitely going to give your recipe a try this weekend. Thank you for sharing
Katie
I used to keep telling myself that, too, and finally this recipe motivated me to pick one up. They have a nice one at Walmart for under $10, and it’s a Wilton pan; that’s the one I used.
Tiffany
Bundt cakes have always fascinated me. They have such a simplistic beauty. I love how you add a bit of savory with the Peanut Butter powder and sweet with the apples…great recipe!
Katie
My idea was to replicate in cake form the classic snack of apple slices spread with peanut butter! 🙂
Echo
Peanut butter is one of my FAVORITE flavors and I love the fact that you added the optional rum! (Optional *wink wink*) I can’t wait to try this recipe! Thank you so much!
Katie
I do like rum, especially as an alternative to vanilla. Don’t get me wrong- I love vanilla, but in fruity stuff I find that it overpowers the more delicate flavors.