I was feeling out of sorts the other day and realised I hadn’t baked a cake for ages, no wonder! I turned my trusty Joy the Baker cook book and endevoured to find a recipe that would use ingredients that I already had. I spotted her cream cheese pound cake recipe and remembered I had some cream cheese to use up. I only had half the amount needed though, sensible people might just make half the recipe, but then you’d only have half as much cake, so I made up the rest of the required cream cheese with peanut butter. My man loves peanut butter. It was just the right level of peanutty and definitely delicious.
- 2 cups of plain flour
- 1.5 tsp of baking powder
- 0.5 tsp of salt
- 4 oz (113 g) of cream cheese
- 4 oz of peanut butter (crunchy or smooth, it is up to you)
- 170 g of unsalted butter, at room temperature
- 1.5 cups of caster sugar
- 2 tsp of vanilla extract
- 4 large eggs
- Preheat the oven to 325°C and line a loaf tin with baking paper.
- In a mixing bowl, cream the cream cheese and peanut butter until well mixed.
- Add the butter and sugar and keep mixing until light and fluffy, this will take a few minutes.
- Mix in the vanilla.
- Mix in the eggs, one by one, making sure they are properly incorporated before adding the next one.
- Sift in the dry ingredients and mix until just combined.
- Finish off my folding in the dry ingredients to make sure that they are mixed incompletely.
- Bake in the middle shelf for 30 minutes and then rotate and cook for at least another 30 minutes (mine took an extra 15 minutes on top of this and I moved it up onto the top shelf for the second half). It is cooked when a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 20 minutes and then remove from the tin to cool on a rack until cooled completely (if you can wait that long) before serving.