Peanut Butter Cream Pound Cake
Peanut Butter Cream Pound Cake is a delightful dessert that captures the essence of southern baking with its rich flavors and creamy texture. Perfect for any occasion, whether it’s a family gathering or a cozy evening at home, this cake stands out with its irresistible peanut butter flavor and moist crumb. With a simple preparation method and common ingredients, this recipe guarantees a fantastic result every time.
Why You’ll Love This Recipe
- Deliciously Rich Flavor: The combination of peanut butter and cream cheese creates a unique taste that everyone will love.
- Easy to Make: With straightforward steps, even beginner bakers can whip up this masterpiece without hassle.
- Versatile Dessert: This cake pairs beautifully with coffee or tea and is ideal for birthdays, holidays, or just because!
- Crowd-Pleasing Treat: Serve it at gatherings and watch it disappear quickly; it’s always a hit among friends and family.
- Decadent Glaze: The sweetened condensed milk glaze adds an extra touch of sweetness that enhances the overall flavor.
Tools and Preparation
To create the perfect Peanut Butter Cream Pound Cake, you’ll need some essential tools to make baking easier.
Essential Tools and Equipment
- Stand mixer or hand mixer
- 12-cup bundt pan
- Measuring cups and spoons
- Mixing bowls
- Whisk
Importance of Each Tool
- Stand mixer or hand mixer: A powerful mixer ensures smooth creaming of ingredients for a fluffy cake.
- 12-cup bundt pan: The shape allows for even baking and easy release once the cake is done.
- Measuring cups and spoons: Accurate measurements are crucial in baking to achieve the best texture and flavor.
Ingredients
For the Cake
- 1/2 cup butter flavored solid shortening
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup crunchy peanut butter
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
For the Glaze
- 3/4 cup sweetened condensed milk
- 1/2 cup peanut butter
- 3 tablespoons milk
How to Make Peanut Butter Cream Pound Cake
Step 1: Prepare the Bundt Pan
Grease and flour a 12-cup bundt pan. Set aside. DO NOT preheat the oven at this point.
Step 2: Cream the Ingredients
In a large bowl, use a mixer to cream together:
Butter flavored solid shortening
Unsalted butter
Cream cheese
Crunchy peanut butter
Gradually add the sugar while beating until light and fluffy. Add the eggs one at a time, ensuring each is well blended before adding the next.
Step 3: Mix Dry Ingredients
In a small bowl, whisk together:
All-purpose flour
Baking powder
Salt
Gradually add this flour mixture to the creamed mixture. Blend well. Finally, mix in the vanilla extract until combined.
Step 4: Bake the Cake
Pour the batter into your prepared bundt pan. Place it in a cold oven. Bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to rest in the pan for about 10 minutes before inverting onto a serving platter.
Step 5: Prepare the Glaze
To make the glaze icing, mix together:
Sweetened condensed milk
Peanut butter
Milk
Stir until smooth, then pour over your cooled cake for an added layer of deliciousness.
Enjoy your homemade Peanut Butter Cream Pound Cake!
How to Serve Peanut Butter Cream Pound Cake
Serving Peanut Butter Cream Pound Cake can be a delightful experience. Pairing it with the right accompaniments elevates its rich flavors and makes for a memorable dessert.
With Fresh Berries
- Fresh strawberries, blueberries, or raspberries add a burst of freshness to balance the creamy richness of the cake.
A Scoop of Ice Cream
- Vanilla or chocolate ice cream complements the peanut butter flavors and adds a creamy texture that pairs beautifully with the pound cake.
Drizzled with Chocolate Sauce
- A warm chocolate sauce drizzled over the cake enhances its decadence, making each bite even more indulgent.
Whipped Cream Topping
- Light and fluffy whipped cream provides a sweet contrast to the dense cake, making it feel lighter on the palate.
Coffee or Tea Pairing
- Enjoying a slice of this pound cake with a cup of coffee or tea can enhance the flavors, providing a comforting end to your meal.
How to Perfect Peanut Butter Cream Pound Cake
To ensure your Peanut Butter Cream Pound Cake turns out perfect every time, follow these helpful tips.
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Use Room Temperature Ingredients: Ensuring that your butter, cream cheese, and eggs are at room temperature helps create a smooth batter.
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Measure Ingredients Accurately: Use proper measuring cups and spoons to avoid any imbalances in your cake’s texture and flavor.
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Don’t Overmix: Once you add the flour mixture, mix until just combined to keep your pound cake tender.
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Cool Gradually: Allowing the cake to cool in the pan for a bit before inverting helps prevent it from breaking apart.
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Store Properly: Keep leftovers wrapped in plastic wrap or stored in an airtight container to maintain freshness for several days.
Best Side Dishes for Peanut Butter Cream Pound Cake
Pairing side dishes with Peanut Butter Cream Pound Cake can enhance your dessert experience. Here are some great options to consider:
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Fruit Salad: A light and refreshing fruit salad can cleanse your palate between bites of rich pound cake.
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Chocolate-Covered Pretzels: The salty crunch of pretzels dipped in chocolate offers a delightful contrast to the sweetness of the cake.
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Cheese Platter: A selection of cheeses like brie or cheddar provides savory notes that balance the dessert’s sweetness.
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Caramel Sauce: Drizzling warm caramel sauce over slices brings an extra layer of flavor that complements peanut butter well.
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Nut Mix: A simple mix of roasted nuts adds crunchy texture and enhances peanut flavor with every bite.
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Coconut Macaroons: Chewy coconut macaroons provide tropical sweetness that pairs nicely with the nutty essence of peanut butter.
Common Mistakes to Avoid
Baking a Peanut Butter Cream Pound Cake can be a delightful experience, but avoiding common mistakes will ensure your cake turns out perfectly.
- Skipping the greasing step: Always grease and flour your bundt pan well. This prevents the cake from sticking and ensures a smooth release.
- Using cold ingredients: Make sure your butter, cream cheese, and eggs are at room temperature. Cold ingredients can lead to a lumpy batter.
- Under-mixing the batter: Properly mix the batter until it’s light and fluffy. This helps create a tender crumb in your pound cake.
- Not checking oven temperature: Baking in an oven that is not at the correct temperature can affect the baking time. Use an oven thermometer for accuracy.
- Overbaking or underbaking: Keep an eye on the baking time! A toothpick inserted should come out clean to avoid a dry cake or a soggy center.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Peanut Butter Cream Pound Cake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
Freezing Peanut Butter Cream Pound Cake
- Wrap slices of the cake tightly in plastic wrap and then foil.
- Freeze for up to 3 months. Thaw in the refrigerator before serving.
Reheating Peanut Butter Cream Pound Cake
- Oven: Preheat to 350°F and heat slices for about 10 minutes for best results.
- Microwave: Heat individual slices on medium power for about 15-20 seconds.
- Stovetop: Place slices in a skillet over low heat, covering them with a lid to warm through gently.
Frequently Asked Questions
Here are some common questions about making and enjoying Peanut Butter Cream Pound Cake.
Can I use smooth peanut butter instead of crunchy?
Yes, you can substitute smooth peanut butter if you prefer a more uniform texture.
What can I serve with Peanut Butter Cream Pound Cake?
This cake pairs wonderfully with whipped cream, chocolate sauce, or even fresh fruit like bananas.
How do I know when my Peanut Butter Cream Pound Cake is done?
Insert a toothpick in the center; if it comes out clean or with just a few crumbs, it’s ready!
Can I customize this recipe?
Absolutely! Consider adding chocolate chips or chopped nuts for extra flavor and texture.
Final Thoughts
The Peanut Butter Cream Pound Cake is not only delicious but also incredibly versatile. You can customize it to suit your taste preferences. Whether enjoyed plain or dressed up with toppings, this cake is sure to bring joy to any gathering. Give it a try—you won’t be disappointed!
Peanut Butter Cream Pound Cake
- Total Time: 1 hour 35 minutes
- Yield: Approximately 12 servings 1x
Description
Peanut Butter Cream Pound Cake is a delightful twist on a classic southern dessert, blending rich peanut butter flavor with a moist and creamy texture. This cake is perfect for any occasion, from family gatherings to cozy evenings at home. With its simple preparation method and common ingredients, you can easily create this crowd-pleaser that features a luscious sweetened condensed milk glaze. Whether served plain or with your favorite toppings, this cake is bound to be a hit among friends and family. Let the irresistible aroma of peanut butter envelop your kitchen as you whip up this easy yet impressive dessert.
Ingredients
- 1/2 cup butter flavored solid shortening
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup crunchy peanut butter
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Prepare a greased and floured 12-cup bundt pan.
- In a large bowl, cream together the shortening, butter, cream cheese, and peanut butter until smooth. Gradually add sugar and beat until light and fluffy. Incorporate eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the creamed mixture along with the vanilla extract.
- Pour batter into the prepared bundt pan and bake in a cold oven at 325°F for about 1 hour and 15 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly before inverting onto a serving platter.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 293
- Sugar: 25g
- Sodium: 255mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 83mg
