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 Time10minutes
Cook Time45minutes
Total Time55minutes
Servings10
AuthorKatie Moseman
Ingredients
1cupwhole wheat flour
11/4cupall purpose flour
1/4cuppeanut powder
11/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
1/4teaspooncinnamon
1cupunsweetened apple sauce
1tablespoondark rumoptional
1/4cupunsalted buttersoftened
1cupgranulated sugar
2large eggs
1cupsour 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.