Peanut Butter Chocolate Chip Pound Cake

A few weeks ago, on a lazy late afternoon, I was hit by a cake craving. You can more or less set your watch by my hungry and tired point in the day, when I’d give my kingdom for a scone and a cup of Earl Grey tea, splashed with milk. On this lucky day, I was at home, so I started doing some poking around, and I found this glorious recipe. Peanut butter. Chocolate. Say no more.

I know those for whom this is the king of all flavor combinations, and it’s one of my favorites indeed. I was excited to try an actual peanut butter cake, as opposed to a chocolate cake with peanut butter frosting. This batter is seriously thick. But fret not, it’s supposed to be that way!

It needs a good little while to bake, but check on it frequently, since it will dry out quickly if over baked. I used our standard super chunky peanut butter for this cake because, hey, I never mind a little extra crunch. The original recipe says not to use natural peanut butter (the separated kind), but I can’t say I’m an expert in the baking chemistry department. If you try it with natural, let me know how it turns out!

The cake, like the batter, is dense and chunky with chocolate chips. When Eric and I first tried it, we both likened it to eating a more airy version of a peanut butter cookie, with all the intense nutty flavor. We had some leftover (this makes one giant cake), so we froze it, and, this past weekend, put big chunks of it into homemade chocolate ice cream. Decadent! This is a very good reason to turn your oven on in the summer. Enjoy!

Peanut Butter Chocolate Chip Pound Cake
Recipe from RecipeGirl  (thank you!)

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don’t use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

-Preheat oven to 325 degrees F. Grease a 10-cup tube or Bundt pan.
-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 hidden air pockets.
-Bake 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, just 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, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
(A small PS: I believe the record shows that I am not a fan of glazes and frostings, so I skipped it, but if you’re looking for one, head on over to the original recipe to see one).

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