Peanut Butter Pound Cake

Peanut Butter Pound Cake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    10 People
  • VIEWS
    27

Indulge in the comforting flavors of our Peanut Butter Pound Cake, a moist and tender delight infused with nutty goodness and crowned with a delightful peanut crunch. This classic cake is elevated with the irresistible taste of peanut butter, making it a perfect treat for any occasion.

Ingridients

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Nutrition

  • Carbohydrate
    63 g
  • Cholesterol
    173 mg
  • Fiber
    2 g
  • Protein
    11 g
  • Saturated Fat
    17 g
  • Sodium
    411 mg
  • Sugar
    42 g
  • Fat
    35 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line the bottom with parchment paper for easy release. (Prep time: 10 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, cream together the sugar and softened butter using an electric mixer until light and fluffy. (5 minutes)

Image Step 03
03 Step

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and then slowly mix in the creamy peanut butter until well combined. (7 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Pour the batter into the prepared tube pan, spreading it evenly. (2 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 45 minutes. Sprinkle the chopped peanuts evenly over the top of the cake. Reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center comes out clean. (60-65 minutes)

Image Step 07
07 Step

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 60 minutes)

For an extra layer of flavor, try swirling a ribbon of melted chocolate through the batter before baking.
Ensure your butter is properly softened for a smooth and creamy batter.
If you don't have a tube pan, a Bundt pan will also work well.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Matilde Heaney

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Kacie Weissnat

    This cake was a hit! Everyone loved the peanut butter flavor and the crunchy topping.

  • Ephraim Simonisritchie

    I followed the recipe exactly, and it turned out perfectly. So moist and delicious!

  • Asia Streich

    The parchment paper lining was a lifesaver! The cake came out of the pan so easily.

  • Myrtie Daniel

    Next time, I might try adding a peanut butter glaze for even more peanut butter goodness!

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