More Great Recipes: Cake

Grandma's Peanut Brittle Bundt Cake With Salted Honey Whipped Cream

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Serves 16 | Prep Time 30 | Cook Time 60


Peanut Brittle Streusel:
3/4 cups all purpose flour
3/4 cups packed light brown sugar
1/2 cup finely crushed peanut brittle
2 teaspoons ground cinnamon
1 stick (1/2 cup) cold butter, cut into small pieces
3/4 cup chopped peanuts

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) softened butter
3/4 cup packed light brown sugar
1/2 cup honey
3 large eggs
1 tablespoon vanilla extract
1 cup creamy peanut butter
1 cup buttermilk

Whipped Cream:
1 cup heavy cream
3 tablespoons honey
1 pinch salt
1 cup peanut brittle, broken into bite sized pieces

Preheat the oven to 350 degrees F. Grease & flour a 10 cup bundt pan. In a medium bowl stir together 3/4 cup flour, 3/4 cup brown sugar, crushed peanut brittle, & cinnamon. Using a pastry blender, mix in 1 stick of cold butter & the chopped peanuts until combined. Sprinkle 1/3 of the mixture into the bottom of the bundt pan. In another bowl, stir together 3 cups of flour, with the baking powder, baking soda, & salt. In a large bowl cream together the softened butter, 3/4 cup brown sugar, & 1/2 cup honey. Beat in the eggs, vanilla, peanut butter, & buttermilk. Gradually beat the flour mixture into the peanut butter mixture just until combined. Pour half of the batter into the pan. Top with half of the remaining streusel, then pour in the remaining batter. Sprinkle with the remaining streusel & bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely. Meanwhile, beat the cream until soft peaks form. Beat in 3 tablespoons of honey & a pinch of salt until stiff peaks form. Unmold the cake & spoon the whipped cream into the middle. Top with pieces of peanut brittle.

Pairs Well With


My grandmother was a wonderful cook. Growing up as the only girl & youngest child out of five kids, she was taught to cook & bake at a very young age. Grandma grew up during The Great Depression, so she learned to make wonderful meals just by using whatever she had on hand. She was especially skilled at baking and candy making, & always had something sweet to serve alongside a hot cup of coffee for anyone who dropped by. When I was in school, grandma's house was only a few short blocks away, so I was fortunate enough to spend my lunches with her. I especially cherished her cakes & peanut brittle, which I combined to make this recipe. Unfortunately grandma is gone now, but I was comforted to learn that along with her treasured bundt pan, her tradition of baking with love was also passed down to me.

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