Peanut Butter Pound Cake with Peanut Butter Glaze
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Peanut Butter Pound Cake with Peanut Butter Glaze, peanut butter lovers rejoice! This Pound Cake is a delicious, mouth-watering treat!
Just as I was making this tasty treat, it hit me that a Peanut Butter Pound Cake sounded awesome! Why haven’t I thought of this before? It made perfect sense and I needed a dessert for my boys’ teachers.
I proceeded to add peanut butter to my favorite Pound Cake recipe, tweak a few ingredients and smother it in a rich peanut butter glaze!
That glaze …
There’s a reason there’s such a hype around anything peanut butter. Creamy and rich, it makes everything better! Pound Cake is no exception.
Peanut Butter Pound Cake with Peanut Butter Glaze
You’ll need a little patience when cooking a pound cake, it takes 1 hour 15 minutes to 1 hour and 25 minutes to cook. It’s so worth the wait. This cake will melt in your mouth! It has a creamy, fine crumb texture. You’re sure to love the waterfall of thick peanut butter glaze. You’ll find his cake amazing, delicious and unique!
Tip: If you don’t have powdered sugar, also known as confectioners’ sugar, add granulated sugar to a food processor or blender. Pulse sugar until it becomes a powder. Proceed with recipe as directed.
Peanut Butter Pound Cake with Peanut Butter Glaze
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Save To Your Recipe BoxIngredients
Pound Cake
- 1 and ½ cup butter
- 3 cups granulated sugar
- ½ cup creamy peanut butter
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Frosting
- ½ cup creamy peanut butter
- ⅓ cup corn syrup
- 2 cup powdered sugar
- 3 to 4 tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
Cake
- Preheat oven to 350°F. Prepare a bundt pan with non-stick spray or grease and flour.
- Cream in peanut butter until smooth and well incorporated.
- Add eggs one at a time.
- In another bowl, combine flour, baking powder and salt.
- Add flour mixture alternately with buttermilk to creamed mixture, beating after each addition until combined.
- Mix in vanilla.
- Pour into bundt pan and smooth surface.
- Bake 75 to 85 minutes or until wooden pick comes out clean.
- Cool 20 minutes before removing.
- Cool completely on a wire rack before frosting.
Frosting
- Cream peanut butter, vanilla and corn syrup.
- Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
- Pour and spread on cooled cake.
Notes
Nutrition
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Also, you can also find great recipes here or at Meal Plan Monday
Can a tube pan be used instead of the bundt
yes
Can cake flour be used instead of AP flour?
Yes, it can. “To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.”
This was just what I was looking for. Yummy and surprisingly moist! Thanks for this recipe!
I HAVE TRIED THIS DELICIOUS PEANUT BUTTER POUND CAKE AND MY FAMILY LOVED IT SO MUCH I HAD TO MAKE ANOTHER ONE THANK YOU
Cake was good – made it with soured whipping cream as that is what I had. I have a hot oven and cooked it for 75 min before checking. I should have checked it earlier – so a tad over cooked. But tasty! I would make this cake again, but not with the icing in the recipe. So the four stars is due to the icing. The corn syrup is strong and makes it just too sweet. I would make the icing with peanut butter and butter and icing sugar and cream instead – so more of a thin icing than a glaze. Or even without the corn syrup….and I like corn syrup!
Thanks – will look for other recipes by you.