Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

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Ingredients:

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup butter, room temperature
1-3/4 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

GLAZE:
1 1/2 cups powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees F. Spray a tube pan generously with nonstick spray.

2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any air pockets.

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2. Bake approximately 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it’s not browning too quickly on top. If browning too quickly, place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, the cake is done. Let the cake cool for 20 minutes, then flip it onto a rack or platter, and let it cool completely.

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3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will eventually set. To speed up the setting process, place the cake into the refrigerator for a little bit.

Notes

Peanut butter + Chocolate = Perfect Combo. Not too sweet, moist, somewhat dense, and absolutely delicious. It rises A LOT — very cool to watch. Relatively easy to make — the hardest part, as with any type of bread or cake, is waiting forever for it to finish baking in the oven because it’s so dense. I was in a rush to make this though, so the glaze didn’t have much of a chance to fully set before the cake was devoured.

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