Peanut Butter Pound Cake
A rich peanut butter flavored pound cake dotted with mini chocolate chips and topped with melted chocolate and mini peanut butter cups. This peanut butter cake is baked in a loaf pan.
Servings 10
Ingredients
- 1 ½ cups stirred and aerated all-purpose flour 6.8 oz
- ½ teaspoon baking powder
- ¼ teaspoon salt increase to ⅜ if using unsalted butter
- ½ cup Peter Pan® Creamy Peanut Butter or Simply Ground
- ¼ cup softened butter
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅔ cup miniature chocolate chips
Topping
- ⅓ cup miniature chocolate chips plus 1 teaspoons shortening or coconut oil
- Mini peanut butter cups
Instructions
- Preheat oven to 325°F. Grease and flour an 8 ½ by 4 ½ inch loaf pan. Alternately, use a 9x5 inch loaf pan. I used an 8x4 inch pan and it was a bit too small.
- Whisk together the flour, baking powder, and salt and set aside.
- Beat peanut butter and butter with electric mixer at medium speed, about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Gradually add flour mixture, stirring just until mixed. Stir in vanilla. Pour batter into prepared pan.
- Bake 1 hour and 20 minutes to 1 hour and 25 minutes or until long wooden pick inserted in center comes out clean. Note: This really does take a while to bake, so just keep testing it until it is done and lay foil over it if it starts browning too fast.
- Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
- For the topping, combine ⅓ cup of miniature chocolate chips (or 2 oz of your favorite semisweet chocolate) with a teaspoon of coconut oil or shortening. Melt in the microwave using 50% power and stirring every 30 to 40 seconds. Drizzle over cooled cake, then sprinkle cut mini peanut butter cups over the top.
