Nutty pound cake with a crunchy topping.
Ingredients
- white sugar: 2 cups
- ¼ cups butter: 1 piece (softened)
- eggs: 6 piece
- vanilla extract: 1 tsp
- creamy peanut butter: 0.5 cup
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- salt: 0.25 tsp
- peanuts: 0.33333 cup (finely chopped, optional)
Metric Conversion
Stages of cooking
-
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.
