Chocolate Chip Peanut Butter Pound Cake With Peanut Butter Glaze
Ok, so Pixelated Crumb is way overdue for a recipe and I promised you some yummy birthday celebration desserts and I’m here to deliver! August and September are busy months for Joseph and me because they’re full of birthdays of friends and family (including my own!). First up is Mark, my brother-in-law. When I think of Mark and food there are two things that I always think of: pork belly and peanut butter with chocolate. We were visiting them outside Philly right after his birthday, and I knew I had to make him something good for his birthday. Not only is he a really cool guy with an awesome sense of humor, but he was immensely kind and helpful with all his web skills when I moved Pixelated Crumb to a self hosted site a few months ago. I owe him big time and this cake was my chance to begin to show my gratitude for all he’s done.
And since Mark loves chocolate and peanut butter, the flavor profile of his birthday treat was easy to decide on (pork belly cake just didn’t seem quite right somehow) and this cake from Recipe Girl seemed just about perfect. The cake itself really reminded me of a chewy peanut butter chocolate chip cookie, which I really loved. It’s big and dense and super delicious. I was really tempted to swap out the peanut butter glaze with a chocolate ganache glaze (that’s me, always trying to add more chocolate), but Joseph really pulled for the peanut butter glaze. I’m sure it would be fantastic with ganache, but I have to say, it the peanut butter glaze turned out to be quite a hit (there may or may not have been some fighting over who got to clean the plate off)!
I suppose if you wanted to take this cake to a whole new place, you could sprinkle it with some chunks of bacon hot off the griddle. Add some banana to the batter and you’ve got a cake fit for Elvis. If you do decide to go this somewhat unconventional route, please, please let me know how it goes. I’d love to know. No matter how you top it off, this recipe is definitely a keeper. It’s so easy to make and so tasty that before you know it, you’ll be looking at the crumbs on your otherwise empty plate wondering where it all went.
In other news, Pixelated Crumb is now a contributor on Gojee, a gorgeous recipe aggregator! Create an account there, and you can track your favorite recipes, use the pantry feature which helps you find recipes with the ingredients you have on hand, and you can even filter out recipes with ingredients you’re allergic to (or just don’t like!).
Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze
Recipe from Recipe Girl
There are several ways to adapt this recipe. You can swap out the peanut butter glaze with ganache and top with peanut butter chips, you could use mini peanut butter cups or crumbled peanut butter cups instead of the chocolate chips in the batter, and hey, you can even try adding bacon and bananas.
Please make sure to cook the cake enough! Several people have complained that their cake came out underdone. Check it at an hour twenty and if it's not ready, keep cooking. Keep in mind that it's a tall cake, so if you're using a toothpick, make sure to stick it in ALL the way to reach the center of the cake. Better yet, use a sharp knife or a skewer.
For the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (don't use natural unless you have the no-stir kind)
- 1/2 cup butter, at room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups bittersweet chocolate chips
For the glaze:
- 1 1/2 cups sifted powdered sugar
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
For the Cake
- Preheat oven to 325 degrees F. Spray 10-cup bundt pan generously with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared bundt pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
- Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until a skewer, sharp knife, or toothpick inserted into the center of the cake comes out clean. Check on the cake at 1 hour to make sure it's not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan. Let the cake cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
For the glaze:
- In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle mini chocolate chips on top.