Description
Peanut Butter Cream Pound Cake is a heavenly dessert that beautifully marries the rich, nutty flavors of peanut butter with the creamy goodness of cream cheese. This moist and dense pound cake is perfect for any gathering, whether it’s a casual get-together or a festive celebration. Its unique texture, enhanced by crunchy peanut butter, makes it an irresistible treat for peanut butter enthusiasts. Top it off with a luscious glaze for an added touch of sweetness, and it’s sure to impress your guests!
Ingredients
Scale
- 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
- 3/4 cup sweetened condensed milk
- 1/2 cup peanut butter
- 3 tablespoons milk
Instructions
- Grease and flour a 12-cup bundt pan.
- In a large bowl, cream together shortening, unsalted butter, cream cheese, and crunchy peanut butter until smooth. Gradually incorporate the sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture along with vanilla extract; mix until combined.
- Pour batter into the prepared bundt pan and place in a cold oven. Bake at 325°F for 1 hour and 15 minutes or until a toothpick comes out clean. Let cool in the pan for about 10 minutes before inverting onto a serving platter.
- For the glaze, mix sweetened condensed milk, peanut butter, and milk until smooth; pour over cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg