Best 3 Peanut Butter Caramel Pound Cake Recipes
Indulge in a delectable journey with our Peanut Butter Caramel Pound Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy pound cake is infused with the rich, nutty essence of peanut butter, perfectly complemented by a luscious caramel sauce that oozes decadence with every bite. As you delve deeper into this culinary masterpiece, you'll discover a symphony of textures, from the tender crumb of the cake to the velvety smoothness of the caramel. This recipe promises an unforgettable baking experience, transforming your kitchen into a haven of sweet aromas and leaving you with a stunning centerpiece that will be the star of any occasion.
Here are our top 3 tried and tested recipes!
PEANUT BUTTER POUND CAKE
Nutty pound cake with a crunchy topping.
Provided by KOHKI730
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
- 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.
- 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.
- 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.
- Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g
PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER CARAMEL SAUCE
This is such a great sauce! Good on ice cream, pound cake, as a glaze, over bananas, just anything! Sauce will keep for a week or longer, in the refrigerator. To serve, warm the sauce and drizzle over the dessert. I have kept it longer than a week, in the fridge, if it lasted that long. I have also used chunky peanut butter. Just use what you have in the pantry.
Provided by FLUFFSTER
Categories Sauces
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- In a heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring constantly, until melted, then cook, swirling pan(without stirring,)until a deep golden color.
- Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring,until smooth.Serve sauce over ice cream, or as desired.
Nutrition Facts :
Tips:
- Use room temperature ingredients for better blending and a smoother batter.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
- Allow the cake to cool completely before frosting. This will help prevent the frosting from melting.
- When making the caramel sauce, be careful not to let it burn. Burnt caramel sauce will be bitter.
- If you don't have a candy thermometer, you can test the caramel sauce by dropping a small amount into a cup of cold water. If the caramel forms a soft ball, it is ready.
- Once the caramel sauce has cooled slightly, whisk in the peanut butter until smooth.
- Pour the caramel sauce over the cooled cake and spread it out evenly.
- Refrigerate the cake for at least 30 minutes before serving. This will help the caramel sauce set.
Conclusion:
Peanut Butter Caramel Pound Cake is a delicious and decadent dessert that is perfect for any occasion. With its moist and tender crumb, rich caramel sauce, and creamy peanut butter frosting, this cake is sure to be a hit with everyone who tries it. Follow these tips to make the best Peanut Butter Caramel Pound Cake:- Use fresh, high-quality ingredients.
- Follow the recipe carefully.
- Don't overmix the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- Chill the cake for at least 30 minutes before serving.
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