Description

This Peanut Butter Pound Cake is a rich and moist dessert with a nutty twist that’s perfect for any occasion. With a dense crumb and a delightful peanut butter flavor, it’s sure to be a crowd-pleaser. Dust it with powdered sugar or top with your favorite frosting for a delectable treat. Whether served as a simple snack or a dessert centerpiece, this pound cake is a must-try for peanut butter lovers.

Ingredients

• For the Cake:
• 1 cup butter, softened
• 2 cups sugar
• 1 cup light brown sugar, lightly packed
• 1/2 cup peanut butter (creamy or crunchy)
• 5 eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup milk (whole or low fat)
• For Finishing:
• Powdered sugar for dusting (optional)
• Frosting of choice (optional)

Preparation Method

Prepare the Pan:
Preheat your oven to 325°F (165°C). Grease and flour a large tube or bundt pan. Ensure the pan is only filled about 3/4 full to prevent overflow. Use any extra batter for muffins or a small loaf.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

Cream Butter and Sugars:
In a large bowl, cream the softened butter and sugar together on medium speed until fluffy. Add the brown sugar and peanut butter, continuing to mix until well combined.

Incorporate Eggs and Vanilla:
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients and milk to the creamed mixture, alternating between the two. Begin and end with the dry ingredients, adding about a fourth of each at a time. Mix until just combined.

Bake:
Pour the batter into the prepared pan. Bake for 60-70 minutes, checking for doneness at 60 minutes using a wooden toothpick. If the toothpick comes out clean, the cake is done. Check every 5 minutes after that to avoid overbaking.

Cool:
Remove the cake from the oven and let it sit in the pan for 15 minutes. Carefully remove it from the pan and allow it to cool completely on a wire rack.

Finish and Serve:
Dust the cake with powdered sugar or frost as desired. Slice and serve to enjoy the nutty, buttery goodness.

Tips and Conclusion

Portion Adjustments: For smaller cakes, use loaf pans or mini bundt molds. Reduce baking time accordingly.

Peanut Butter Variety: Choose creamy for a smooth texture or crunchy for a bit of added crunch.

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Add a Topping: Drizzle with chocolate ganache or peanut butter glaze for an extra layer of flavor.

This Peanut Butter Pound Cake is a classic recipe elevated with the rich, nutty flavor of peanut butter. It’s versatile enough to be dressed up for special occasions or enjoyed plain with a cup of coffee or tea. Try it today and discover your new favorite pound cake!