peanut butter and malt bundt

by Leah Halmagyi


  • 275g crunchy peanut butter
  • 200g unsalted butter, at room temperature
  • 225g dark brown sugar
  • 2 tsp vanilla paste
  • 4 eggs
  • 2 cups self-raising flour
  • ½ cup malted milk powder
  • 150g sour cream
  • 1 cup peanut butter chips


Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12

1 Preheat oven to 180°C. Combine the peanut butter, butter, brown sugar and vanilla in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Add the eggs one at a time.
2 Sift in the four and malted milk powder, then add the sour cream and peanut butter chips. Spoon into a buttered and floured 10-cup Bundt tin, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool briefly, then invert to turn out and cool on a wire rack.