Festive Peanut Butter Bundt Cake

Ingredients:

Cupcake

• 2 and 1/4 cups premium flour
• 2 cups honey-roasted peanuts
• 2 tbsp peanut flour (optional)
• 4 large eggs and 2 more egg yolks
• 280 g butter, cut into pieces, room temperature
• 1.5 cups granulated sugar
• 3/4 cup cane sugar
• 1/3 cup roasted peanut oil
• 1 tsp vanilla extract
• 0.5 tsp salt
• 1.5 cups powdered sugar
• 3/4 cup cocoa powder

Glaze

• 1.5 cups powdered sugar
• 3 tbsp. milk
• 1/4 cup peanut butter
• 1 tsp vanilla extract
• 1/4 teaspoon salt

Preparation:

1. Prepare the cake: Position a rack in the lower third of the oven and preheat to 180°C. Generously grease a round Bundt pan (with a hole in the middle and fluted sides) with butter.
   
   In a large bowl, combine the flour, peanuts, and peanut flour (if using). Lightly beat the eggs and yolks in the bowl with a fork; set aside.
2. In a large bowl, beat the butter with a mixer on medium speed until fluffy, about 2 minutes.
   
   Add granulated sugar, cane sugar and beat until fluffy, about 4 minutes. Stir in roasted peanut oil, vanilla, and salt; scrape down the sides of the bowl as you mix. Reduce mixer speed to low and add the eggs in three equal portions.
   
   Stir in the powdered sugar and cocoa powder until smooth; do not overmix. Fold in the peanut-flour mixture with a rubber spatula.
3. Pour the batter into the prepared bundt pan and spread it evenly.
   
   Bake for 45 minutes (be careful not to overbake). Transfer to a wire rack and let cool in the pan for 20 minutes. Gently press down on the cake to remove any air bubbles (it's normal for the cake to crack a little), then let cool completely in the pan for 3 hours.
   
   Prepare the glaze: In a medium bowl, whisk together the powdered sugar, milk, peanut butter, vanilla extract, and salt until smooth. Invert the cake onto a plate and pour the glaze over it.