#BundtBakers: Peanut Butter – Chocolate Chip Bundt Cake with Peanut Butter Filling - kuglof od kikiriki putera

Došlo na raspust dete koje voli kikiriki puter! Dala prvu godinu biohemije sa prosekom koji obezbeđuje stipendiju na dalje, i sad ima tri meseca da uživa(mo). 
A zadatak ovomesečnog web okupljanja sveplanetarnih ljubitelja kuglofa - grupe koja svakog meseca razmenjuje recepte za kuglof na određenu temu, je punjeni kuglof. A čime puniti kuglof sa kikiriki puterom i čokoladom, nego kikiriki puterom...

(please scroll down for recipe in English)

Punjenje od kikiriki putera:

• 3/4 šolje (180 ml) kikiriki putera
• 90 g krem sira
• 1 kašika rastopljenog putera
• 3 žumanceta
• 1 kašikica ekstrakta vanile
• 1/3 šolje šećera (80 ml)
• 2 kašike brašna 

Kikiriki puter, krem sir i puter umiksati dobro, pa tome dodati, jedno po jedno, žumance. Umiksati vanilu, šećer i brašno. 

Za kolač:

• 4 veća jajeta
• 2 kašikice ekstrakta vanile
• 1 1⁄2 šolja brašna (360 ml)
• 1 kašikica praška za pecivo
• 1⁄4 kašikice soli
• 3⁄4 šolje (180 ml)(170 g)omekšalog putera
• 1⁄2 šolje (120 ml) kikiriki putera
• 1 šolja smeđeg šećera
• 350 g komadića čokolade

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Lagano ulupati jaja i ekstrakt vanile. Brašno, prašak za pecivo i so pomešati u drugoj zdeli.

Puter i šećer ulupati dobro mikserom, dok ne postanu penasti. Smanjiti brzinu miksera, pa u tankom mlazu dodavati mešavinu jaja i vanile, dok se ne umeša.


Brašno dodavati u smesu u turama od po pola šolje, povremeno skidajući smesu sa zidova suda. Kad se doda svo brašno, miksati još pola minuta bez prestanka.

Iseckati čokoladu na kockice, kad već kod nas nema tih čokoladnih kapljica, a teško da je neko toliko zaludan da ih može praviti. Koristila sam čokoladu koja se kupuje u prodavnicama zdrave hrane - ona nije ni jaka kao one sa velikim postotkom kakaoa, ni slatka kao mlečna i taman se lepo i sekla i lepo se ponašala u testu. Mora da je izvrsno i sa ekstrakvalitetnom crnom čokoladom, mada je meni prijalo da ne bude gorko...

Umešati čokoladu u smesu, pa pola smese izliti u kalup. Rasporediti punjenje po sredini, pa izliti drugu polovinu smese. Paziti da punjenje ne ode do ivice kalupa. U originalnom receptu se punjenje stavlja u kesu sa šricom, pa se tako raspoređuje po testu. Nisam se tim zamarala, prosto sam ga samo rasporedila kašikom.

Dok nisam ispekla kolač, nisam primetila da imam kalup sa falinkom - zamislite, nema rupu u sredini. Moraću je sama izrezati, jer je kalup lepog oblika, ali se ovako sredina kolača nije ispekla, jer topao vazduh nije mogao da cirkuliše kroz sredinu... A kalup došao iz Nemačke, samo je i tamo stigao iz Kine verovatno, a što li bi se Kinezi zamarali nekim rupama na kalupima,nisu njihove bake pravile kuglofe... Uh, meni zamalo da propadne kolač. Morala sam da ga vraćam u rernu, pa je malo zagoreo po površini, dok se sredina nije ispekla u dovoljnoj meri da ne curi.

Peanut butter filling:

• 3/4 cup peanut butter
• 3 ounces reduced-fat cream cheese, softened
• 1 tablespoon butter, softened
• 3 egg yolks
• 1 teaspoon vanilla
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour

• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1⁄2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened
• 1⁄2 cup smooth peanut butter
• 1 cup packed light brown sugar
• 1 bag (12 ounces) bittersweet or semisweet chocolate chips

1. Preheat the oven to 325ºF. Grease a bundt cake pan and dust with flour.

2. Combine the eggs and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium bowl.

3. Combine the butter, peanut butter, and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the sides of the bowl. Turn the mixer to low speed and add the flour, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix on medium speed for 1 minute. Stir in the chocolate chips.

4. Scrape half of the batter into the prepared pan and smooth the top with a rubber spatula. 

For filling:

In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Scrape mixture into a gallon-sized resealable plastic bag. Store in the refrigerator until ready to use.

Cut a corner off the bottom of the resealable bag with PB filling. Pipe filling evenly over cake batter.

I didn't bother myself with the bag, I just used a spoon to arrange filling into the cake batter.

Spread remaining cake batter on top of peanut butter filling.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour, tenting the cake with foil after about half an hour if it looks like it is browning too quickly. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

Here I have realised that my new precious elegant black bundt cake mold has a major flaw. It doesn't have a hole in the middle, so the cake wasn't baked evenly in the middle. I had to return it to the oven, so the result was saved cake with light burned edges.

Please don't be confused with the pictures of chocolate. Here in Serbia, we don't have chocolate chips, so we just simply cut some chocolate when these chips are needed in the recipe.

This is fortieth cake from Cake Keeper Cakes cookbook, by Lauren Chattman, on my blog. The cake from this book don't have the filling, but I make it this time with this filling for the event in a very special group - Bundt Bakers. 

 

Bundt Bakers

Filled Bundt

• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
• Hosting: Cristina from Bizcocheando http://bizcocheando.com/

• You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

• Blueberries Kugelphopf Bundt Cake by Bizcocheando.
• Boston Creme Filled Bundt with Chocolate Ganache by Bee Gianni The Queen of Scones.
• Bundt Cake de Piña y Coco by Diego Granados López La mejor Manera de Hacer.
• Carrot Cake Cheesecake Buntd by All That's Left Are The Crumbs.
• Círculo Rojo Bundt Cake by Patty's Cake.
• Cream Cheese Blueberry Jam Filled Bundt Cake by Sweet Sensations.
• Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles.
• Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice.
• Lazy Daisy Bundt Cake by Sneha's Recipe.
• Lemon Filled Lemon Bundt by Food Lust People Love.
• Peanut Butter - Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špajz.
• Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime.
• Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes.
• Twinkie Bundt Cake by Living the Gourmet.

This is fortieth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #18 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray