First a confession:
It wasn’t until I was leaving for work that I realized I hadn’t snapped a picture of the finished product. And, since I literally have every minute of my get-out-the-door routine overscheduled as it is, I grabbed the camera and headed off to work. I only left the cake alone for a few minutes when I delivered it to the birthday girl, my school’s secretary. She had requested peanut butter and chocolate so that’s what she got. By the time I returned, slices had been cut and word was spreading fast that there was a sweet treat in the office. So, all you get is an inside pic of this one. You know what a bundt cake looks like anyway.
One reason I love making bundt cakes is because they’re so simple. They’re already in a pretty shape just by using the right pan! Often times they don’t need a glaze, maybe just a little dusting of powdered sugar. This one could definitely stand on it’s own without the chocolate ganache. In fact, next time that’s how I’d do it. I’m also thinking this would work great in little loaf pans for many a friend who likes the all-American chocolate peanut butter combination.
I folded these little treasures into the batter:
Of course they added more peanut butter goodness to the cake, but I would have liked them to be more uniform and spread out throughout each slice. Anybody have any recommendations there? I also used mini chocolate chips, because a little extra chocolate is never a bad thing. Next time though, I’m going to simplify. 12 oz. of regular ol’ chocolate chips will suffice.
If you’ve got a sweet tooth for peanut butter give this one a try. Hard to believe that just a half cup of Jif gives it such peanut buttery flavor. You won’t be disappointed!
Peanut Butter Poundcake
- 1 cup butter, softened
- 1 & 1/2 cups granulated sugar
- 1 cup firmly packed brown sugar
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 5 eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 10 ounces Trader Joe’s mini peanut butter cups
- 4 oz mini semi sweet chocolate chips
Preheat oven to 325°. Spray a 12-cup Bundt pan and set aside.
Beat butter, sugars, and peanut butter at medium speed until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder, and salt. Gradually add to butter/sugar mixture, alternating with milk, beginning and ending with flour mixture. Stir in chocolate chips, peanut butter cups, or whatever you choose to use. Spoon batter into prepared pan.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until done. If necessary, cover top of cake with aluminum foil to prevent excess browning.
Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Cover with ganache (see below) or dust with powdered sugar.
- 4oz. semi-sweet chocolate
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze.