Photo: Maryanne Cabrera
This good-looking number hails from the recipe and travel blog The Little Epicurean, by Maryanne Cabrera. “You should always save room for a little something sweet,” she writes on her site, which features all sorts of beautiful desserts.
Cabrera lives in Los Angeles with her chef boyfriend, Alex. The two cook constantly, and not solely the sweet stuff. (See this yummy Roasted Tomato and Ricotta Pull Apart Bread .) The frequent dinner parties and sharing of homemade creations have earned Cabrera the nickname “feeder” amongst friends.
Which brings us to the #yahoofoodcakeoftheday, a chocolate bundt cake with a peanut butter interior. Cabrera uses instant espresso and cocoa powder to create the main cake base. After pouring half the mixture into the pan, she swirls in a separate batter comprising peanut butter, eggs, and flour. Cabrera notes that after she bakes the cake in a bundt pan, the peanut butter takes on a less creamy, more cake-like, still-totally-delicious texture.
Go ahead and glaze the top with that decadent-looking chocolate and peanut butter frosting, serve it to pals, and maybe you’ll earn a nickname of your own.
Check out the recipe for the step-by-step tutorial.
Get this recipe: Peanut Butter Chocolate Bundt Cake
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