Monday, April 1, 2013

Peanut butter pound cake

Review by Lyndee:

1 cup butter, softened
2 cups sugar
1 cup light brown sugar, lightly packed
½ cup peanut butter
5 eggs, room temperature
1 tbsp vanilla
3 cups flour
½ tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup milk

Preheat oven to 325 degrees.  Prepare a bundt or tube pan (dust lightly with flour). 
In a large bowl, mix flour, baking soda, powder and salt.  On medium speed, cream together butter and sugar until they are fluffy.  Add the brown sugar and peanut butter.  Continue mixing.  Add the eggs one at a time.  Add vanilla.  Add the dry ingredients and the milk to the creamed mixture.  Alternate between adding the flour and milk.  Mix completely. Pour the batter into the prepared pan and bake for 60-70 minutes.  Only fill your cake pan ¾ of the way so it doesn’t run over.  If you have extra batter make muffins or a small loaf.   It is done when toothpick comes out clean. Remove from the oven let sit for 15 minutes.  Then remove from pan.  Dust with powdered sugar or frosting.

½ cup butter, softened
1 cup peanut butter, creamy
2 cups powdered sugar
Milk (amount varies depending on consistency desired)

Cream butter and peanut butter.  Add powdered sugar and milk with mixer set on low.  Pour over the top of the cake.  I also melted four ounces of semi sweet chocolate and drizzled it over the top of the frosting. 

This cake didn’t go so well. First of all, I accidentally set my oven to 375 instead of 325 and didn’t realize until it had been baking for 30 minutes and starting to burn.  Not awesome.  The batter was delicious though before I stuck it in.  This cake took a long time to prepare and to bake.  I think mine was dry because of messing up the temperature.  It looked great and the flavor was pretty good.  But like I said, pretty dry so not sure if that’s recipe, my mess up or a combo of the two.  If you microwave it for 15 seconds and add a scoop of ice cream it’s pretty good though.

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