Nutty pound cake with a crunchy topping.
Ingredients
- 2 cups white sugar
- 1.25 cups butter , softened
- 6 eggs
- 1 teaspoon vanilla extract
- 0.5 cups creamy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.33 cups finely chopped peanuts , Optional
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
-
2
Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
-
3
Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
-
4
Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
-
5
Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Nutrition Facts
Per serving
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