Peanut Butter and Malt Cake

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

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

METHOD

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.