Delicious Peanut Butter Pound Cake Recipe

Hear me, good people! As a connoisseur of culinary arts, I have embarked upon a new gastronomic voyage, and I invite you to join me. Come hither and let us embark on an epicurean adventure that is sure to delight your senses.

My friends, today I present to you a recipe most scrumptious and delectable – the Peanut Butter Pound Cake recipe. This cake is a perfect marriage between the rich flavor of butter pound cake and the nutty goodness of peanut butter.

The aroma alone is enough to make one’s mouth water with desire. The soft, tender crumb of the cake combined with the crunchy texture of peanuts will leave you yearning for more.

This cake is perfect for any occasion. Be it a cozy family gathering or a grand feast amongst friends, this recipe will surely win over everyone’s hearts.

Be forewarned, however, for this cake is not for the faint-hearted. It is rich, indulgent and meant to be savored in small portions. But rest assured, it is well worth every calorie consumed.

So let us venture forth into the realm of cakes and explore this tantalizing recipe together.

Why You’ll Love This Recipe

Lend me your ears, good friends, and gather round, for I have a tale of wondrous flavor to share with you all. This recipe for a Peanut Butter Pound Cake is surely one of the most delicious sweets in all the land.

I know, I know, you may be thinking “why should I bother with yet another pound cake?” But let me tell you why this cake is so unique and wonderful.

Firstly, my dear comrades, let us consider the star ingredient – peanuts. Ah, what a versatile legume! Whether roasted or raw, salted or plain, peanuts offer a nutty flavor and satisfying crunch that is simply irresistible. And when combined with creamy peanut butter – well, one can hardly resist such a delectable combination of flavors.

But wait! There’s more. Imagine the soft and fluffy texture of a classic pound cake, but with a subtle peanut-butter twist. That’s right – this recipe combines the best of both worlds for a truly unforgettable dessert experience.

And let us not forget our trusty friend, butter. Rich and indulgent, it lends a depth of flavor that perfectly complements the nuttiness of the peanuts and peanut butter. The combination will leave your taste buds tingling for more.

So heed my words, dear readers – try this Peanut Butter Pound Cake recipe and discover for yourselves the wonders it has to offer. It is perfect for any occasion – from family gatherings to holiday parties – or simply as an indulgent treat for yourself. Once you’ve tasted it, I’m certain that you’ll agree: it truly is a recipe worth savoring.

Ingredient List

The ingredients for this Peanut Butter Pound Cake Recipe are easy to find at your local grocery store. Here’s what you’ll need:

Dry Ingredients

• 2 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt

Wet Ingredients

• 1 cup (2 sticks) of unsalted butter, softened
• 1/2 cup of creamy peanut butter
• 3 cups of granulated sugar
• 6 large eggs
• 1/2 cup of milk

Peanut Butter Glaze (optional)

• 1/2 cup of creamy peanut butter
• 1/2 cup of powdered sugar
• 3 tablespoons of milk

Make sure your ingredients are all at room temperature before starting. This will allow the ingredients to mix together more easily and create a smooth batter.

The Recipe How-To

Now, let’s dive into the main attraction: the recipe how-to for this delectable Peanut Butter Pound Cake. Follow these steps carefully, and you’ll end up with a moist and delicious cake that everyone will love.

Ingredients

Make sure you have all the necessary ingredients before starting. You’ll need:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup creamy peanut butter
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk

Preparing the Batter

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and creamy peanut butter.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the batter while alternating with whole milk. Beat on low speed until just combined.

Baking Time

1. Pour the batter into the prepared bundt pan.
2. Bake for approximately 60 – 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. Let cool in pan for about 10 minutes before transferring to a wire rack to cool completely.

Peanut Butter Glaze

To make an optional peanut butter glaze, mix together 1/2 cup creamy peanut butter and 1/2 cup powdered sugar in a medium bowl. Add water as necessary to create a smooth consistency.

Butter Frosting

If you prefer butter frosting, combine 2 sticks (1 cup) softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract in a large bowl. Beat with an electric mixer on medium speed until light and fluffy.

Chocolate Swirls

For chocolate swirls, melt chocolate chips or chopped chocolate squares in the microwave at 30-second intervals until fully melted. Drizzle over the top of the cake.

Serving

Serve the Peanut Butter Pound Cake on its own or with a dollop of whipped cream and chopped peanuts or other toppings of your choice. It pairs well with coffee, milk or tea.

Follow these steps and you’ll have a heavenly, buttery peanut butter pound cake that will be loved by all!

Substitutions and Variations

Oh, what variations and substitutions one can make in this delectable peanut butter pound cake recipe! One thing I would like to point out first is that all the ingredients used in this recipe are essential in creating the perfect texture and taste. However, there are a few things you could tweak to switch things up.

Substitutions:

– Flour: You may replace 1 cup of all-purpose flour with whole wheat flour. It would make it healthier and give it a nutty flavor.

– Peanut Butter: Creamy peanut butter works the best in this recipe because it makes the cake dense but moist. If you use crunchy peanut butter, the texture of your cake will change. You can also try using almond or cashew butter for a twist.

– Sugar: You may substitute white granulated sugar with brown sugar or coconut sugar to give it different flavors.

– Butter: Salted butter can be used in place of unsalted butter, but please reduce salt elsewhere.

Variations:

– Chocolate Peanut Butter Pound Cake: Add ½ cup of cocoa powder to the dry ingredients and an extra ¼ cup of milk to make sure the cake is moist enough for the cocoa powder.

– Peanut Butter Jelly Cake: Mix 1 cup of jelly or jam into the batter before baking.

– Reese’s Peanut Butter Cup Cake: Cut up mini Reese’s peanut butter cups into small pieces and mix them in the batter for a sweet surprise.

– Chocolate Chip Peanut Butter Cake: Fold in 1 cup of chocolate chips while making the batter.

Remember that any variation or substitution might alter the density, flavor, and texture of your peanut butter pound cake, so do not go too crazy! I recommend experimenting with small portions at first.

Serving and Pairing

Hark! This buttery peanut butter pound cake, beloved by many, is best served with a dollop of whipped cream and some fresh berries, like strawberries or raspberries. The freshness and tartness of the berries act as counterpoints to the rich and nutty pound cake.

For those who love a contrast in texture, I recommend sprinkling on some chopped peanuts on top and serving it with a scoop of vanilla ice cream. The delicate creamy sweetness of the vanilla ice cream blends perfectly with the nutty and smooth pound cake.

If thou art feeling adventurous, try slathering on some more peanut butter goodness on top of the pound cake, or drizzle on a generous amount of chocolate syrup to satisfy thy sweet tooth. These flavors work together marvelously well, creating an almost undescribable sensation of intense pleasure.

This moist and delectable cake also pairs well with a hot cup of coffee, or tea if you’re feeling particularly British. Serve it for brunch or dessert – your guests will surely be pleased either way. So grab thy fork and dig in! This buttery peanut butter pound cake is a dish fit for kings!

Make-Ahead, Storing and Reheating

Hark! The peanut butter pound cake has been baked! But alas, might thee desire to savor it later, or even tomorrow? Fear not, dear reader, as I shall impart unto thee my wisdom on how to preserve this delectable delight.

Whilst it is best enjoyed fresh from the oven, the pound cake can be made ahead of time and stored for several days. To do so, let it cool completely and wrap it tightly in plastic wrap. It can be stored at room temperature for up to three days or in the refrigerator for up to five days.

If thou art a person who prefers their pound cake warm and melty, then reheating is the way to go. Simply slice off a portion and microwave it for 10-15 seconds until it is warmed throughout. Another option is to heat it in the oven by placing slices on a baking sheet and heating for 5-10 minutes at 350 degrees Fahrenheit. However, be wary of overheating as this could lead to a dry and tough cake.

For those who seek the indulgence of leftovers, thou mayest transform them into savory creations! The peanut butter pound cake pairs well with ice cream, whipped cream, or even a drizzle of chocolate sauce. Or chop it up into cubes and use it as a crumble topping on yogurt or oatmeal. And if none of these methods suffice, thou mayest grab a slice from the pantry and nibble on it plain – for even cold peanut butter pound cake tastes divine.

Tips for Perfect Results

When it comes to peanut butter pound cake, there are a few tips to keep in mind to ensure that you get the perfect results every time. First and foremost, make sure all of your ingredients are at room temperature before beginning. This includes the peanut butter, butter, and eggs.

It’s also important to cream the butter and sugar together for an extended period of time. This creates air pockets in the batter, which will help the cake rise properly in the oven.

When adding in the dry ingredients, be sure to mix them until just combined. Overmixing can lead to a tough or rubbery texture in your cake.

For an extra touch of flavor and texture, try tossing some chopped peanuts into the batter before baking. And don’t forget to let your cake cool completely before glazing or frosting it, as this will ensure that everything sets properly.

Lastly, make sure you preheat your oven and grease your bundt pan thoroughly before pouring in the batter. A well-greased pan makes for easy release and a beautifully shaped pound cake.

By following these tips, you’ll be sure to impress your guests with the perfect peanut butter pound cake every time.

Bottom Line

Hark! I beseech thee to heed my proclamation, for thou hast now discovered the recipe for the finest peanut butter pound cake that ever graced a peasant’s palate! With the finest ingredients and the utmost care in preparation, this cake shall surely satisfy thy cravings for all things peanutty and buttery.

Fret not if cookies be thy preference, for thou canst easily substitute small portions of this cake recipe into bite-sized, peanut-butter-chocolate-chip cookies that shall satisfy thine every desire for sweetness. With this recipe, there is no reason to settle for lesser desserts when a luscious peanut butter dessert awaits thee!

Thus, my fellow gastronomers, let us take up our aprons and eagerly venture forth to create a masterpiece of nutty decadence through buttery toil and fiery ovens. May the recipe be thy guide and the joy of thy guests be thy reward!

Print

Peanut Butter Pound Cake Recipe

Course Dessert

Cuisine American

Keyword < 4 Hours, Beginner Cook, Brunch, Dessert, Easy, For Large Groups, Oven, Potluck, Sweet, Weeknight, Winter

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Servings 1 tube cake

Calories 356.6kcal

Ingredients

• 1 1/4 cups butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon vanilla
• 1/2 cup peanut butter
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup finely chopped peanuts (optional)

Instructions

• Cream butter and sugar until light.
• Beat in eggs, one at a time, beating well after each.
• Add vanilla, beat in peanut butter slowly.
• Sift flour with baking powder and salt.
• Stir into butter mixture, a little at a time, until well blended.
• Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
• Cool in pan on rack 10 minutes before removing to rack to cool completely.
• If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

Nutrition

Serving: 88g | Calories: 356.6kcal | Carbohydrates: 38.8g | Protein: 6.2g | Fat: 20.5g | Saturated Fat: 10.5g | Cholesterol: 117.4mg | Sodium: 224.8mg | Fiber: 0.9g | Sugar: 25.9g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.