3 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
6 large eggs
1/4 cup chickpea miso (or white miso)
1/4 cup JUSTIN’S® Peanut Butter
4 cups all-purpose flour
2/3 cup buttermilk
1 teaspoon vanilla
Powdered sugar, to dust (optional)
In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
Pour into a greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.
