Peanut Butter Pound Cake
Peanut Butter Pound Cake is a delightful twist on the traditional pound cake, bringing a rich, nutty flavor from crunchy peanut butter and a hint of chocolate. Perfect for any occasion, it appeals to peanut butter lovers and those seeking a moist, dense cake that pairs well with coffee or tea.
Ingredients
Instructions
- Cream the peanut butter, oil, Crisco, and sugar together.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, salt, milk, and vanilla; mix well.
- Add the dry ingredients to the creamed mixture and mix until combined.
- Take out 1 1/2 cups of batter and mix in cocoa.
- Pour the plain batter into a greased tube pan.
- Swirl the cocoa batter into the plain batter a few times without hitting the sides of the pan.
- Place a pan of water under the cake to keep it moist while baking.
- Bake at 325°F for 1 1/2 hours.
Tips & Substitutions
For an extra moist cake, consider adding a splash of sour cream or yogurt to the batter. If you prefer a smoother texture, you can substitute the crunchy peanut butter with creamy peanut butter. To enhance the chocolate flavor, try using dark cocoa powder instead of regular cocoa. Keep an eye on the baking time; ovens can vary, so check for doneness with a toothpick.
Serving Suggestions
This Peanut Butter Pound Cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a side of fresh berries for a delightful contrast. For a more indulgent experience, drizzle a chocolate ganache over the top. Perfect for gatherings or a cozy dessert at home!
Storage & Reheating
Store any leftover Peanut Butter Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm in the microwave for a few seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Pound Cake contains roughly 485 calories, with 6g protein, 69g carbohydrates, and 16g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 975mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but keep in mind it may be less sweet and have a different texture. Natural peanut butter can also separate, so stir it well before measuring. Adjust the sugar in the recipe if you prefer a sweeter cake.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder is also gluten-free, and the rest of the ingredients should be fine. The texture may vary slightly, but it should still be delicious.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking, too much batter, or too much moisture. Make sure to measure your ingredients accurately and bake until a toothpick comes out clean. Also, avoid opening the oven door frequently during baking, as this can cause fluctuations in temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).