Peanut Butter Pound Cake with Peanut Butter Glaze
Minutes Prep time: 25
Minutes Total time: 130
Servings: 12
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 130
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup Parkay® Original-stick, softened
3 cups granulated sugar
6 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups sifted confectioners' sugar
1/4 cup reduced fat (2%) milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/2 cup chopped honey roasted peanuts
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 96 g | 32% |
Cholesterol | 94 mg | 31% |
Total Fat | 26 g | 40% |
Iron | 2 mg | 12% |
Calories | 673 kcal | 34% |
Sodium | 397 mg | 17% |
Protein | 14 g | 28% |
Saturated Fat | 5 g | 25% |
Sugars | 69 g | 7% |
Vitamin C | 0 |
Preheat oven to 325°F. Spray 10-cup tube pan with cooking spray.
POUND CAKE: Combine flour, baking powder, and salt in medium bowl. Set aside. Place 1 cup peanut butter and margarine in large bowl; beat with electric mixer at medium speed, about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Gradually add flour mixture, beating well. Stir in 1-1/2 teaspoons vanilla. Pour batter into prepared tube pan. Bake 1 hour and 20 minutes to 1 hour and 25 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
PEANUT BUTTER GLAZE: Place confectioner’s sugar, milk, 1/4 cup peanut butter and 1/2 teaspoon vanilla in medium bowl; whisk together until creamy.
Drizzle cooled cake with glaze; sprinkle evenly with peanuts.
Peanut Butter Pound Cake with Peanut Butter Glaze