Dessert: Peanut Butter Cake

Ingredients

3/4 c. unsalted butter
2 3/4 c. all-purpose flour
1/2 c. creamy peanut butter
1/4 c. creamy peanut butter
4 large eggs
1/2 c. buttermilk
1/4 c. buttermilk
2 c. granulated sugar
1/2 c. water
1 tbsp. baking powder
1 tsp. pure vanilla extract
1 c. confectioners' sugar
1/4 c. dry-roasted peanuts

Instructions

Heat oven to 350 degrees F. Butter and flour a 12-cup bundt or 10-inch tube pan. Using an electric mixer, beat the butter and 1/2 cup peanut butter in a large bowl until smooth. Add the eggs and 1/2 cup buttermilk and beat until just combined.
Turn off the mixer. Add the flour, granulated sugar, water, baking powder, and vanilla, and mix on a very low speed just until incorporated, 30 seconds. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Transfer the batter to the prepared pan.
Bake for 45 minutes, then reduce the temperature to 325 degrees F and bake until a wooden pick inserted into the center comes out clean, 10 to 15 minutes more. Let the cake cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.
In a small bowl, combine the confectioners' sugar, peanuts, the remaining 1/4 cup peanut butter, and remaining 1/4 cup buttermilk. Spoon over the cake just before serving.