Peanut butter pound cake is a very delicious and great choice for all parties. It tastes sweet and rich. Its nutty taste will floor anyone from the effects of peanut butter and crunchy topping.
A slice of the moist pound cake with a glass of milk is a blissful fill. The cake’s dense texture will make anyone crave for more. This pound cake is not overly sweet and the best crowd-pleaser for gatherings and special occasions such as family parties and pot luck parties.
In terms of nutrition, the cake has fat, carbs, proteins, Vitamin A, minerals like calcium, potassium, and iron in god measure. If it shows some resemblance to bundt cakes it is not accidental as the bundt pan’s grooved sides and the central tube echo the pan that makes peanut butter cake.
There is scope for some decorations. A traditional pound cake can be sprinkled with powdered sugar on top to serve. For hiking peanut butter flavor, a peanut butter frosting will also do. Those seeking peanut butter and chocolate together, having chocolate on the frosting can add more taste.
Now let us see how we can work on the cake recipe and the ingredients to make the Peanut butter cake which can be prepared in 1 hour and 30 minutes.
• 1 cup butter, softened
• 3 cups flour, all-purpose
• 2 cups sugar
• 5 eggs, room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup peanut butter, creamy or crunchy
• 1 tbsp vanilla
• 1/4 tsp baking soda
• 1 cup milk, whole or low fat
• 1/2 tsp baking powder
• 1/2 tsp salt
The one important step to the successful preparation will be keeping the pan cook-ready with adequate cleaning and rinsing at all points including the tubed center of the bundt pans.
Pour in the flour and spread it across the entire pan. Roll the pan well to spread the flour well. To the center of tube pans, pour a little flour with the hand and sprinkle wherever needed and tap out excess flour.
Making of the pound cake
Preheat the oven to 325° and prepare a large tube or bundt pan by greasing and flouring it. Keep the pan aside. Fill the tube pan 3/4 full. If there is an excess of batter make some muffins or a small loaf.
Take a large bowl, mix the flour, baking powder, salt, and baking soda and move it to the side. On medium speed, cream together butter and sugar until it is fluffy.
Add the brown sugar and peanut butter to mix well. Add the eggs, one at a time. Then add vanilla. Mix the dry ingredients and the milk to the creamed mixture. Baking can go on for around 60 minutes after filling the pan with the batter. Start checking every 5 minutes after 40 minutes to avoid overcooking.
Now remove the oven and make it sit idle for 15 minutes. Take out the cake pan and cool completely on a wire rack. Dust it with powdered sugar or frost. The cake’s decoration can include jazzing up the cake by chopping up peanuts and sprinkling them on top. Drizzling melted chocolate chips on the frosted cake will make it yummier.