Welcome to a culinary journey where the richness of peanut butter meets the classic charm of a pound cake. Today, we’re diving into the indulgent world of Peanut Butter Pound Cake. This recipe is a testament to the perfect marriage of buttery goodness, nutty undertones, and the comforting texture of a pound cake. Ideal for both casual gatherings and special occasions, this Peanut Butter Pound Cake is a surefire crowd-pleaser.
To embark on this delightful baking adventure, gather the following ingredients:
- 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 tbsp vanilla
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup milk, whole or low fat
Let’s dive into the step-by-step guide to creating this symphony of flavors:
- Preheat the Oven: Set the oven to 325°F. Prepare a large tube or bundt pan by greasing and flouring it. Note: This recipe makes a large cake, so only fill your pan about 3/4 full to prevent overflow. Extra batter? Make muffins or a small loaf.
- Prepare Dry Ingredients: In a large bowl, mix flour, baking powder, salt, and baking soda. Set aside.
- Cream Butter and Sugar: On medium speed, cream together softened butter and sugar until fluffy. Add brown sugar and peanut butter, continuing to mix. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla.
- Combine Wet and Dry Ingredients: Alternate between adding the dry ingredients and the milk to the creamed mixture. Begin and end with the dry ingredients, incorporating about a fourth of each ingredient at a time. Mix thoroughly.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 60–70 minutes. Start checking at 60 minutes with a wooden toothpick. Continue checking every 5 minutes until the toothpick comes out clean, indicating the cake is done.
- Cool and Serve: Allow the cake to sit in the pan for 15 minutes after removing it from the oven. Then transfer it to a wire rack to cool completely. Dust with powdered sugar or frost according to your preference.
- Note for Variation: This recipe yields a large cake. For smaller pound cakes, use loaf pans or mini bundt cake molds, adjusting the cooking time accordingly.
Kitchen Equipment Needed
Ensure you have the following kitchen equipment ready:
- Large tube or bundt pan
- Mixing bowls
- Electric mixer
- Wooden toothpick
- Wire rack
Tips and Tricks
- Butter Brilliance: For an extra layer of flavor, opt for high-quality, salted butter.
- Peanut Butter Preference: Choose creamy or crunchy peanut butter based on your texture preference.
- Even Mixing: Take your time when incorporating eggs, ensuring each is fully mixed before moving on to the next.
Feel free to experiment with this recipe to suit your taste:
- Choco-Peanut Delight: Add chocolate chips to the batter for a delightful chocolate-peanut butter combo.
- Fruity Fusion: Swirl in raspberry or strawberry preserves for a burst of fruity goodness.
- Nutty Crunch: Sprinkle chopped peanuts on top before baking for a crunchy finish.
Can I freeze Peanut Butter Pound Cake?
Absolutely! Wrap slices tightly in plastic wrap and store in an airtight container. Thaw slices at room temperature for a delightful treat anytime.
How long does it last?
Stored in an airtight container at room temperature, this pound cake stays fresh for up to a week. For extended freshness, refrigerate for up to two weeks.
Can I omit the peanut butter?
While it won’t be Peanut Butter Pound Cake without it, you can experiment with almond or cashew butter for a unique twist.
Pair a slice of Peanut Butter Pound Cake with a steaming cup of coffee for a delightful afternoon treat. For a decadent dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.