Peanut Butter Cream Cheese Pound Cake
plus 3 tablespoons soft unsalted butter
creamy peanut butter
full-fat cream cheese
pure vanilla extract
(at room temperature)
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.
From the kitchen of palatablepastime.com
peanut butter cake
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