I found this on a Blog and she had gotten it from Peggy Weavers "Peggy's Baking Corner." It is a great cake that I am sure one could change up with different spices and nuts.
1 Peanut Filling (recipe to follow)
1 C Butter
2 C White Sugar
2 C AP Flour
1 teas Salt (only use if using unsalted butter)
3 Extra Large Eggs (room temp)
2 teas Vanilla Extract
8 ounce Sour Cream
Preheat the oven to 325 degrees. Heavily butter a Bundt pan.
Prepare Peanut Filling - In a small bowl mix together all ingredients. - set aside
1C dry roasted peanuts
2 teas Ground Cinnamon
1/2 teas Ground Cardamon
3 Tbls Firmly packed Brown Sugar
For the cake - cream butter and sugar together until light and fluffy. Sift the flour and the salt. Add the flour alternately with eggs. Mix batter thoroughly at a slow speed, then add vanilla and sour cream. NOTE: batter should have the texture of well stirred sour cream. if the texture is too thick, add approximately 1 to 2 tablespoons of water to get this texture (I had to add a single tablespoon of water)
Sprinkle 1/3 of the peanut filling into the prepared bundt pan. Spoon 1/2 the batter over the peanut filling. Smooth it out a little but with a rubber spatula. Add the remaining peanut filling, the cover with the rest of the batter, gently smoothing the top with the spatula.
Place your filled bundt pan on a cookie sheet and place in the preheated oven. Bake for between 65 and 73 minutes. the cake is done when the side shrink back slightly from the sides of the pan, and when the top springs back when lightly pressed with fingertips. or, when a cake taster or toothpick inserted in the center of the cake comes out clean. (My cake took about 70 minutes to bake)
Remove the pan from the oven and immediately turn out the cake onto your serving plate. NOTE: if you let the cake set in the pan, the peanut topping can adhere itself to the pan and you won't be able to remove your cake in one piece. (Even with heavily buttering my pan and turning it out right out of the oven a tiny place did stick so this is a critical point - turn out the cake when hot!)
It does not call for a glaze but I added a simple icing sugar, butter and cream one.
Makes 12 to 16 servings