Nutty pound cake with a crunchy topping.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.

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  • 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.

Cook's Note:

Substitute crunchy peanut butter for the creamy peanut butter if preferred.

Nutrition Facts

597 calories; 35.1 g total fat; 173 mg cholesterol; 411 mg sodium. 63 g carbohydrates; 11 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
04/12/2019
I left the peanuts out but I made a peanut butter sauce and drizzled on the top. Best cake I have ever made. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2019
I left the peanuts out but I made a peanut butter sauce and drizzled on the top. Best cake I have ever made. Read More
Rating: 5 stars
04/12/2019
I left the peanuts out but I made a peanut butter sauce and drizzled on the top. Best cake I have ever made. Read More