There's a wonderful peanut butter pound cake with chocolate icing posted on Pinterest that I've had it in my "Cake" board for at least a year. I finally went to make it the other day and it has a bad link. It worked when I pinned it because I don't pin anything until I confirm the link is valid. Don't you hate broken links?
Disappointed, but not deterred, I searched for another peanut butter pound cake and found this Double Peanut Butter Pound Cake at Food.com - another great source for good recipes.
This cake doesn't have chocolate icing, but does have a wonderful thick frosting that flows down the side of the cake like peanut butter lava. (Update: I've changed the frosting to a fluffy, thicker peanut butter frosting - noted in recipe - so it won't quite look like the one in this photo. But it's better and luscious!)
This cake has a nice dense, but tender pound cake texture and a slightly sweet and light peanut butter flavor. The frosting, though, is rich in peanut butter flavor and complements the cake quite well.
Bret really loves the frosting and I really like the cake. I could've eaten the cake alone with a big mug of coffee and been very, very happy.
It's pretty moist for a pound cake:
Make sure the pan is well greased and floured or you'll have a nice cake with missing pieces after you try to turn it out on the rack.
I'll keep this Double Peanut Butter Pound Cake in the "repeat" file. It's fairly easy to throw together and is one of the best bundt cakes I've ever had.
- 1 C. butter, softened
- ¾ C. creamy peanut butter
- 3 C. sugar
- 2 tsp. vanilla
- 5 eggs
- 3 C. flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1 C. milk
- 3 C. powdered sugar
- 1 C. creamy peanut butter
- ½ C. (1 stick) butter, softened
- 4 to 5 Tbsp. cream or milk
- Pre-heat oven to 350 degrees. Grease and flour a large bundt pan or 10" tube pan.
- In a large mixing bowl, combine the butter, peanut butter, sugar and vanilla. Beat until light and fluffy, scraping down the sides of the bowl a couple of times during mixing.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder and salt. Spoon flour mixture into the batter alternately with the milk.
- Pour the batter into the prepared pan. Bake for about 1 hour and 20 minutes or until a toothpick inserted comes out clean. Cool in the pan about 15 minutes on a wire rack.
- Gently run a knife around the edge between the cake and pan to loosen the cake. Turn out onto a wire rack and cool completely.
- To make the frosting: Cream peanut butter and butter together until blended. Add confectioner sugar in a half-cup at a time on low. Add cream or milk and mix until creamy and smooth and the texture you want. Frost the cooled cake, including inside the tube hole.
Tips and Stuff:
The batter really fluffs up a lot while you're mixing it all together. I have a 4 ½ quart Kitchen Aid bowl and I was worried because it came very close to the top.
Spoon the flour in carefully so that you don't lose half of it or end up wearing it.
Don't forget to grease and flour the inside tube part of the pan. You don't want it sticking to that.
This new frosting is thicker and more like regular cake frosting. It's wonderful!
Nutrition Information:Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 785Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 128mgSodium: 409mgCarbohydrates: 99gFiber: 3gSugar: 70gProtein: 14g
Nutrition Values are Approximate