Peanut Butter Cream Cheese Pound Cake #BundtBakers

Peanut Butter Cream Cheese Pound Cake takes  nut butter to the Bundt cake  pan with the added richness of cream cheese.

Peanut Butter Cream Cheese Pound Cake

Peanut Butter Cream Cheese Pound Cake

By Sue Lau | Palatable Pastime

Peanut Butter Cream Cheese Pound Cake   is my recipe of the day with the blogging  group Bundt Bakers. We get together once per month to post different Bundt cake recipes on various themes.

Peanut Butter Cream Cheese Pound Cake

This month the theme is nut butters. I decided on a peanut butter Bundt cake  with the added richness of cream cheese. Most times I serve my pound cakes plain with a little sugar sprinkle. Often with ice cream  or a fruit compote  (such as a strawberry shortcake base).

But you can serve this any  way you prefer. I have some other frostings listed with some of  my other cake recipes and a cream cheese frosting would do just fine. Or perhaps you’d  like a pbj version  where you can nuke some jam until it gets melty and drizzle it over the top? I would be right there with you.

Bundt Bakers

Nut Butter Bundts

Bundt Bakers

Be sure to browse the cakes my other blogging friends  have baked up for you. There is quite a selec tion this month! Perhaps you would enjoy one with  your family over the holiday season. Stay safe  this Thanksgiving!

Peanut Butter Cream Cheese Pound Cake

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Cranberry Pound Cake

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Peanut Butter Cream Cheese Pound Cake

Peanut Butter Cream Cheese Pound Cake full cake

Peanut Butter Cream Cheese Pound Cake

Sue Lau
Prep Time 13 mins
Cook Time 1 hr 30 mins
Course Cake, Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 cup plus 3 tablespoons soft unsalted butter
  • 2-1/2 cups granulated sugar
  • 3/4 cup creamy peanut butter
  • 8 ounces full-fat cream cheese (softened)
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 large eggs (at room temperature)
  • 3 cups cake flour

Instructions
 

  • Preheat the oven to 325F.
  • Spray a standard 10-12 cup Bundt pan with Baker's Joy release spray or liberally grease and flour.
  • Cream butter and sugar in mixer fitted with a paddle until light and fluffy.
  • Add the peanut butter and cream cheese, mixing until smooth.
  • Add extract, baking powder and salt, then eggs one at a time.
  • Gradually add the flour, beating until smooth.
  • Spread batter evenly in the pan, tapping pan on counter to rid any air bubbles.
  • Bake for about 85-90 minutes, tenting top of pan with foil halfway through baking time.
  • Cake is done when a toothpick can be inserted and removed cleanly, without wet batter sticking to it.
  • Cool in pan 20 minutes, then turn out and finish cooling on a wire rack.
  • Dust with powdered sugar when cool, if desired.

Notes

From the kitchen of palatablepastime.com
Keyword peanut butter cake

Peanut Butter Cream Cheese Pound Cake

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