The beautiful thing about pound cake is how simple it is. It’s classic. It’s no-fuss. And it tastes great.
It’s also super easy to jazz up!
Variations range from apple to zucchini and everything between.
I cleaned out my kitchen cabinets last week and noticed a couple of jars of unopened peanut butter.
My curiosity senses started tingling.
First of all, why did I have so much peanut butter? Second, what should I do with it?
Bake, of course! The first thing I tried was a 100% peanut butter pound cake, with no jelly incorporated into the actual cake.
It was good, not too sugared and the peanut butter flavor present but not overwhelming.
I still wanted to kick it up another notch. No better way to do that then to add another layer of flavor or, in this case, a layer of yummy jam.
|Prep Time||20 minutes|
|Cook Time||1 1/2 hours|
- 1 cup brown sugar
- 2 sticks butter divided (1 1/2 stick + 1/2 stick)
- 1/3 cup milk
- 1/2 cup peanut butter
- 4 eggs
- 1/2 tsp cinnamon extract
- 1/4 tsp salt
- 2 cups all purpose flour
- 1/2 tbsp baking powder
- 1/3 cup fruit preserves of choice
- Preheat oven to 375 degrees.
- Grease 9x5x3-inch loaf pan.
- In a mixing bowl, cream brown sugar and 1 1/2 sticks butter together.
- Add milk and peanut butter to bowl; stir.
- Whisk in eggs one at a time.
- Add cinnamon extract.
- In another mixing bowl, combine salt, flour, and baking powder - stir with a fork.
- Pour 1/3 peanut butter mixture into flour and stir.
- Repeat above step with remaining peanut butter mixture.
- Pour batter into loaf pan.
- Mix remaining butter and preserves and drop by the spoonful into loaf pan; using a knife, swirl the jelly into the cake batter. - The aim is to create a marbling effect.
- Bake for one hour uncovered.
- Then, cover with foil and bake until a knife inserted through the middle comes out clean (approx. 20 minutes).
This is awesome!!! It was so easy to make and it became my breakfast for a few days! I just sliced it and ate it, but I can’t wait to make it again and try making some toasts or sandwiches with it! So good!