Peanut Butter Pound Cake

Prep: 15 min | Bake: 1 hr 5 min | Yield: 12 to 16 servings

Ingredients

Cake

• 1 1/4 cups (2 1/2) sticks butter
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter, smooth or crunchy
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup peanuts, finely chopped (optional)

Glaze

• 2 1/2 cups confectioners' sugar
• 5 tablespoons milk or water
• 1/4 cup peanut butter
• 1/2 teaspoon pure vanilla extract

Instructions

Cake

1. Cream butter and sugars thoroughly.
2. Beat in eggs, one at a time, until thoroughly blended.
3. Add vanilla extract and slowly beat in peanut butter.
4. Sift flour with baking powder and salt.
5. Add flour mixture, a little at a time, until well blended.
6. Line a 9 or 10 inch tube pan on the bottom with wax paper.
7. Spoon in batter and bake at 350 degrees F for 45 minutes.
8. Reduce heat to 325 degrees F and bake 15 to 20 minutes longer, until cake tests done. If desired, toward the end of baking, while cake is still soft, sprinkle about 1/3 cup finely chopped peanuts onto batter to give it a crunchy topping.
9. Cool in pan on wire rack for 10 minutes, then remove from pan, cool cake completely, then glaze.

Glaze

1. Whisk together powdered sugar, milk, peanut butter and vanilla extract. Pour over cooled cake.