Oh my Goodness…..I am not fan of funky cakes. I don’t go in for dump cakes or weird flavors or ingredients in my cakes. I don’t want ooey gooey frostings and I don’t want syrupy icings. I just don’t.
But last week someone posted a Peanut Butter Pound Cake on Facebook from “Slice if Life” and I knew I would be trying it. I will admit, I was skeptical. I don’t like to put my hopes in something that doesn’t measure up…Like when I made the Brown Sugar Pound cake and it didn’t taste like anything special. I wanted that rich caramel flavor. I was sadly disappointed. But not today.
Today I made the Peanut Butter Pound Cake and added a Peanut Butter Ganache icing…… Hold the Presses…if you like peanut butter you will not be disappointed! The peanut butter flavor is rich. I thought it might be a heavy cake, but no…the texture is delicate. The cake has lots of peanut butter flavor by itself, but the Peanut Butter Ganache makes it divine.
I don’t know what your schedule is for desserts in the near future, but I can tell you ~ “You have got to make this!!!” …Just saying…
This is for the peanut butter lover in your life…….You’re welcome.
As you can see…it was half gone before I could grab my camera….Seriously! Everyone LOVED it!
- 1 cup butter, softened
- 2 cups sugar
- 1 cup light brown sugar, lightly packed
- 1/2 cup peanut butter, creamy or crunchy
- 5 eggs, room temperature
- 1 tbsp vanilla
- 3 cups flour, all purpose
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup milk, whole or low fat
- Peanut Butter Ganache ~
- 1 cup Reece's Peanut Butter Chips
- 1 cup Whipping Cream
- 1/2 cup toasted chopped peanuts or cashews...I prefer cashews
- Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.
- In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
- On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
- Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
- Pour the batter into the prepared pan and bake for 60 - 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.
- Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.
- This recipe makes a large pound cake. I baked mine in a Bundt Cake Pan and scooped out enough batter for 6 medium cupcakes, so it wouldn't spill over in baking.
- Peanut Butter Ganache:
- Bring cream to a boil in a medium saucepan. Remove from heat immediately and add chips to cream. Stir to coat with cream and then allow to sit about 3 minutes. Stir until chips are melted and blended. Allow to cool just to room temperature. Drizzle over top of cooled cake.
- Garnish with nuts. Enjoy!
- BTW, If you have leftover ganache, you can simply roll it into one inch balls and then roll in chopped nuts and make truffles..... 🙂