Peanut Butter Cream Cheese Pound Cake

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.

PBC

Ingredients:

  • 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

Method:

  1. Preheat the oven to 325°C and line a loaf tin with baking paper.
  2. In a mixing bowl, cream the cream cheese and peanut butter until well mixed.
  3. Add the butter and sugar and keep mixing until light and fluffy, this will take a few minutes.
  4. Mix in the vanilla.
  5. Mix in the eggs, one by one, making sure they are properly incorporated before adding the next one.
  6. Sift in the dry ingredients and mix until just combined.
  7. Finish off my folding in the dry ingredients to make sure that they are mixed incompletely.
  8. 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.
  9. 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.

 

 

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