As a part of my ongoing partnership with the Alabama Farmers Federation, I get to share among the superb recipes which were featured in earlier editions of their month-to-month journal, Neighbors.
This month, I’m sharing this positively superb Peanut Butter Cream Pound Cake from Lyn McDaniel. And once I say completely superb, I imply it. I’m a giant pound cake fan and this must be certainly one of my favorites.
To start out, this cake is made with peanut butter. And as peanut butter is certainly one of my favourite issues on the planet, I used to be destined to love this from the get-go.
Subsequent, the glaze on this dense, moist pound cake is made with extra peanut butter and one other favourite ingredient of mine, sweetened condensed milk. Significantly. It’s loopy scrumptious.
And whereas this recipe is tremendous straightforward, I’ve acquired just a few ideas to ensure your pound cake seems completely each time.
Begin with room temperature substances. Make sure that your eggs and fats (on this case shortening, butter and cream cheese) are at room temperature. A cake is an emulsion of substances and people substances are going to mix extra simply and evenly once they’re all on the similar temperature.
When it says to cream the fats and sugar, do it. Practically each pound cake recipe goes to inform you to cream the fats and sugar collectively. This doesn’t simply imply till it’s mixed. You’ll wish to combine it for about 5 minutes till the colour has lightened and it’s fluffy. Sure, I’m severe. 4 to 5 minutes – relying on the pace of your mixer.
However don’t overmix. I do know what you’re saying. “You simply mentioned combine it rather well.” Nicely, when you add the eggs and flour, you don’t wish to overmix the batter. You’ll be able to find yourself with a cake that has a fragile crust and it will possibly get dense, rubbery and would possibly even shrink when it comes out of the oven. So, to recap: Combine the fats and sugar like loopy, however combine it solely sufficient to mix when you add the eggs and flour.
Prep your pan the correct approach. I’ve some old-school pans that not often stick. A few of my newer pans are infamous for sticking. The one factor that at all times works for me is to coat the pan in vegetable shortening, like Crisco, and flour it – being positive to get all of the little crevices. Generally the baking sprays with flour work; many instances they don’t.
Don’t overfill your pan. Most pound cake recipes are formulated for a 12-cup Bundt pan. The issue with that’s that among the newer, extra ornamental pans gained’t maintain that a lot. So make sure to not overfill your pan otherwise you’ll be scraping burned cake off the underside of your oven. For somewhat insurance coverage coverage, you may at all times place a baking sheet on the oven rack beneath the cake to catch the overflow. It’s rather a lot simpler to scrub a pan than the oven.
There’s nothing worse than placing all that work right into a pound cake to then discover that it’s overcooked and dry. Likewise, you don’t need it to be undercooked both. Undercooked muffins can appear absolutely cooked however nonetheless have a dense center part that didn’t get cooked. Listed below are my ideas for ensuring your cake is cooked correctly:
- The edges draw back from the pan. This can be a visible cue that your cake is nearing being executed. This isn’t a foolproof technique, however one of many cues I exploit.
- A cake tester comes out clear. Use a toothpick or skewer to check the cake’s doneness. When inserted within the middle of the cake, it ought to come out with no indicators of moist batter. If just a few crumbs come out on the tester, that’s OK.
- I exploit a kitchen thermometer to check my cake’s doneness. Inserted into the middle of the cake, it ought to register above 200 levels however not more than 212 levels. I shoot for the vary between 208 and 210 levels.
None of those strategies is foolproof all by itself, however a mixture of them ought to yield a superbly cooked cake.
Peanut Butter Cream Pound Cake
Prep time: 20 minutes
Prepare dinner time: 1 hour and quarter-hour
For the cake:
- 1/2 cup butter-flavored strong shortening
- 1 cup unsalted butter, softened
- 1 (8-ounce) package deal cream cheese, softened
- 1/2 cup crunchy peanut butter
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
For the glaze icing:
- 3/4 cup sweetened condensed milk
- 1/2 cup peanut butter
- 3 tablespoons milk
- Grease and flour a 12-cup Bundt pan. Put aside. Don’t preheat the oven.
- In a big bowl, use a mixer to cream shortening, butter, cream cheese and peanut butter till easy.
- Steadily add the sugar, beating till mild and fluffy.
- Add eggs one after the other, beating effectively after every.
- In a small bowl, whisk collectively the flour, baking powder and salt.
- Steadily add the flour combination to the creamed combination, mixing effectively.
- Add the vanilla and blend effectively.
- Pour into the ready pan. Place in a chilly oven.
- Bake at 325 levels for 1 hour and quarter-hour or till toothpick inserted within the middle of the cake comes out clear.
- Enable to relaxation within the pan for about 10 minutes, then invert onto a serving platter.
- Make the glaze icing by mixing the sweetened condensed milk, peanut butter and milk collectively till easy.
- Pour over cooled cake.