Description
This Peanut Butter Cream Pound Cake is a rich and moist dessert combining creamy peanut butter with smooth cream cheese and classic pound cake flavors. Baked in a bundt pan, it offers a tender crumb and a perfect balance of sweetness and nutty flavor, making it an irresistible treat for any occasion.
Ingredients
Scale
Fats and Dairy
- 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
Sweeteners
- 3 cups sugar
Eggs
- 6 eggs
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
Flavoring
- 2 teaspoons vanilla extract
Instructions
- Prepare the pan: Grease and flour a 12-cup bundt pan to ensure the cake releases easily after baking.
- Cream fats and peanut butter: In a large bowl, beat together the shortening, softened butter, cream cheese, and crunchy peanut butter until the mixture is smooth and well combined.
- Add sugar and eggs: Gradually incorporate the sugar into the creamed mixture, beating until light and fluffy. Add eggs one at a time, beating well after each addition to fully incorporate.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the creamed mixture, stirring gently to combine. Add the vanilla extract and mix until just incorporated, avoiding overmixing to maintain a tender crumb.
- Bake the cake: Pour the batter into the prepared bundt pan. Place the pan in a cold oven and set the heat to 325°F (163°C). Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then invert onto a serving platter and let cool completely before slicing and serving.
Notes
- Make sure all dairy ingredients are softened to room temperature for smooth mixing.
- Starting baking in a cold oven helps the batter rise evenly in the bundt pan.
- You can substitute crunchy peanut butter with smooth peanut butter if preferred.
- Ensure the bundt pan is properly greased and floured to prevent sticking.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
