Peanut Butter Pound Cake
Peanut Butter Pound Cake topped with chocolate glaze and crumbled Reese's peanut butter cups.
Servings: 15 slices
Calories: 448kcal
Ingredients
- 2 ½ sticks unsalted butter
- 2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- ½ heaping cup creamy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate Glaze
- 1 ½ cups powdered sugar
- 4 tablespoons cocoa
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- 3-4 Reese's Peanut Butter Cups loosely chopped or crumbled
Instructions
- Preheat oven to 350.
- Butter and flour a 9 or 10-inch bundt or tube pan.
- Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until just blended.
- Add vanilla and slowly beat in peanut butter.
- Sift flour with baking powder and salt, then add a little at a time to the butter mixture until well blended.
- Spoon batter into prepared pan and bake for 45 minutes on 350, then reduce heat to 325 and bake 15-20 minutes longer, until cake tests done.
- Cool in pan on wire rack for 10 minutes, then remove from pan and cool cake completely.
- Spoon glaze over the top of cooled cake and top with crumbled Reese's Peanut Butter Cups.
Chocolate Glaze
- Sift powdered sugar and cocoa together into a large bowl. Slowly stir in milk and vanilla, a little at a time, until glaze is smooth and pourable. Add more milk a few drops at a time if glaze is too thick.
