Peanut Butter Pound Cake topped with chocolate glaze and crumbled Reese's peanut butter cups.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 15slices
Calories: 448kcal
Author: Lucy Brewer
Ingredients
2 ½sticks unsalted butter
2cupsgranulated sugar
6large eggs
2teaspoonsvanilla extract
½heaping cup creamy peanut butter
2cupsall-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
Chocolate Glaze
1 ½cupspowdered sugar
4tablespoonscocoa
4tablespoonsmilk
2teaspoonsvanilla extract
3-4Reese's Peanut Butter Cupsloosely 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.