Peanut Butter-Caramel Pound Cake
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
41
Spice
38
Sweetness
64
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Heavy Cream1 cup
Flour1 tsp
Baking Powder1 tsp
Fine Sea Salt1.25 cups
Sugar1 tsp
Pure Vanilla Extract1 cup
Creamy Peanut ButterDirections:
1
Place an oven rack in the center of the oven
2
Preheat the oven to 325 degrees F
3
Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray
4
Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper
5
Spray with vegetable oil cooking spray
6
Line the sides of the pan with a 14-by-7-inch piece of parchment paper
7
Set aside
8
In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat
9
Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes
10
Set aside to cool slightly
11
In a medium bowl, whisk together the flour, baking powder, and salt
12
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes
13
Reduce the speed to medium and beat in the eggs and vanilla
14
With the machine running, gradually add the flour mixture in batches to form a thick batter
15
Beat in the peanut butter
16
Transfer half of the batter to the prepared pan
17
Pour 2 tablespoons of the caramel lengthwise along the center of the batter
18
Using the tip of a knife, swirl the caramel sauce into the batter
19
Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter
20
Swirl the caramel sauce into the batter
21
Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes
22
Cool for 10 minutes
23
Remove the cake from the pan and peel away the parchment paper
24
Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling)
25
Slice the pound cake and place on a serving platter
26
Warm the remaining caramel sauce over low heat
27
Drizzle the caramel sauce over the pound cake slices or serve alongside