This is baking as I type, and I wish your computer screen had a scratch-and-sniff feature because I assure you, you’d want one for this cake!
Peanut butter is always delicious, and when paired with pound cake, it’s even better. The fun thing about pound cake is that it’s so versatile and this cake is no exception.
Tonight, I am having friends over and grilling dinner, which we’ll enjoy al fresco on my back porch. I planned for a lighter dinner, so we can indulge in a decadent dessert. After the cake bakes and cools, I’m going to slice it into thick pieces, and tonight I’ll put them on the grill to warm them up, then serve with ice cream.
Peanut Butter Pound Cake
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 tsp vanilla extract
5 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
10 oz swirled milk chocolate and peanut butter morsels
confectioners’ sugar, for dusting
Preheat oven to 325° F. Spray a 12-cup Bundt pan and set aside.
Beat butter, sugars and peanut butter at medium speed until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder and salt. Gradually add to butter/sugar mixture, alternating with milk, beginning and ending with flour mixture. Stir in morsels. Spoon batter into prepared pan.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until done. If necessary, cover top of cake with aluminum foil to prevent excess browning.
Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Garnish, if desired, with confectioners’ sugar.
Nutritional Information: Calories Per Serving: 435, Calories from Fat: 170, Fat: 19 g, Trans Fat: 0 g (9 g Saturated Fat), Cholesterol: 90 mg, Sodium: 224 mg, Potassium: 194 mg, Carbohydrates: 60 g, Fiber: 3 g, Sugar: 34 g, Protein: 10 g
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