Breakfast Bundt Cake with Apple and Peanut

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.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Author Katie Moseman


  • 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


  1. 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.)
  2. In a separate bowl, stir together the flours, Jif Peanut powder, baking powder & soda, salt, and cinnamon. Set aside.
  3. In another bowl, combine the applesauce with the rum (if used) and stir to combine.
  4. In a large mixing bowl, add the butter and sugar, then mix until well combined. Add the eggs and sour cream and mix well.
  5. 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.
  6. 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.
  7. Enjoy when cool. Wrap airtight to store.