Peanut Butter Pound Cake
- MAKES
- 2 loaves
- COOK TIME
- 50 Min
Wow - this pound cake is so creamy-rich, it's unbelievable! Try our luscious Peanut Butter Pound Cake the next time you're having peanut butter dessert cravings.
What You'll Need
- 1 1/4 cup (2-1/2 sticks) butter, softened
- 2 cups sugar
- 6 eggs
- 1/2 cup creamy peanut butter
- 2 cups all-purpose flour
- 1/4 cup chopped roasted peanuts
What to Do
- Preheat oven to 350 degrees F. Coat two 9- x 5-inch loaf pans with cooking spray.
- In a large bowl, combine butter and sugar; beat with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in peanut butter and flour.
- Spread equal amounts of mixture into prepared loaf pans; bake 20 minutes then remove loaves from oven and sprinkle with equal amounts of chopped peanuts. Return loaves to oven and bake 30 to 35 more minutes, or until a toothpick inserted in center comes out clean.
- Remove loaves from pans and let cool completely before slicing.
Notes
Want to take this dessert over the top? How about covering it in a homemade chocolate ganache? It's so easy to do, just click here to learn how!
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dskop 9896723
Dec 27, 2017
Before I make peanut butter cake, can I use a Sugar-Alternative? And if so, what would you recommend? And I see you did not call for any powder or soda? Will the cake rise without them? Thanks Zappa555
toniretman 5006408
Sep 27, 2017
Not sure what nhappened, but mine never rose. I actually got sidetracked and blended the peanut butter and sugar together first. Caught myself and just added the butter, so maybe that's why? It cooked for 30 minutes total. It was definitely done.
Test Kitchen Team
Sep 28, 2017
Hello there! Thank you for commenting! The Test Kitchen thinks that the best results for this recipe come from following the steps in order so, as you said, going out of order may have influenced the out come of your recipe. But, no harm done! Please let us know if you have the same issue after giving the recipe another step by step try. Enjoy!
slowpoke2
Dec 14, 2014
Test Kitchen editors--as I received this in my newsletter for best bundt pan recipes.....can you please advise for cooking times for bundt pan lovers? thanks
Test Kitchen Team
Dec 15, 2014
Hello everyone! The Mr. Food Test Kitchen has not tried this pound cake in a bundt pan, but our chefs think it should work just fine! Bundt cakes generally take about 1 1/2 hours at 300 degrees, and the measurements should be the same. Enjoy!
pearlbattles 08057 88
Nov 16, 2013
Can you bake this cake in a bundt pan,if so do you use the same measurements
ReneeV
Nov 16, 2013
would white whole wheat flour completely ruin this as a pound cake, just curious as I use it in recipies in my bread machine.
Test Kitchen Team
Dec 15, 2014
Hey Renee! Here at the Mr. Food Test Kitchen we aren't sure how white whole wheat flour will work. Maybe you could try using half of each flour and see how it comes out?
grannyblu
Oct 17, 2013
This sounds sooooooo good.. think I'lll increase peanut butter extra 1/4 cup and add 1 t vanilla. I 'll bet some chocolate chips coated first in the flour then added last would bring this pound cake over the top Really like all the wonderful yet slightly ideas on this site Thank you Mr. food Staff!
websmice 3552951
Mar 04, 2012
I, too would like to see calorie and nutrition information for all recipes. Will you please consider this for the very near future?
emelissarogers 257 4391
May 15, 2012
I dont think you want to know, if your watching calories, then this isnt a recipe for you.
Test Kitchen Team
Feb 07, 2011
Chef 14592- Thanks for your question. There are no missing ingredients. The 6 eggs, added one at a time, give the cake it's rising power. Keep in mind that it is a pound cake, and it has a dense texture. Enjoy!
babeunme 8505220
Nov 28, 2012
i would like to try this Peanut Butter Pound Cake but my Husband is Diabetic could I use splenda and how much?
RonG333
May 24, 2013
Yes you can use splenda instead of sugar. You can use Splenda in any sugar conversion as "1 for 1" equally.
Chef 14592
Feb 06, 2011
Isn't there an ingredient missing? Should there be some baking soda or baking powder to make the cake rise?
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