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Monday, March 4, 2019

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 teaspoon vanilla extract
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
10 ounces 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 the butter, both sugars, and peanut butter at medium speed until fluffy. Add the vanilla. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the butter/sugar mixture, alternating with the milk, beginning and ending with flour mixture. Stir in the morsels. Spoon the batter into the prepared pan.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a pick inserted into the center comes out clean. If necessary, cover the 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.
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1 comment:

  1. I love pound cake, not had it for ages, never thought to make with peanut butter though, will defo give this a try for the family


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