Peanut Butter-Caramel Pound Cake

Name: Peanut Butter-Caramel Pound Cake
Prep time: 2 h 34 min
Cook time: 2 h 34 min
Total time: 2 h 34 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 269 grams soft caramel candies, unwrapped (recommended: Kraft Classic Caramels); 118 milliliters creamy peanut butter; 3 eggs, at room temperature; 237 milliliters flour; 118 milliliters heavy cream; 1 teaspoons fine sea salt; 296 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, at room temperature; 1 teaspoon pure vanilla extract

One serving contains 504 calories, 8g of protein, and 28g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up vanillan extract, caramel candies, creamy peanut butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 34 minutes.

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Baking Paper

Loaf Pan

Oven

In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.

Ingredients you will need

Caramel Candy

Heavy Cream

Candy

Equipment you will use

Sauce Pan

In a medium bowl, whisk together the flour, baking powder, and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter.

Ingredients you will need

Peanut Butter

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Stand Mixer

Transfer half of the batter to the prepared pan.

Equipment you will use

Frying Pan

Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter.

Ingredients you will need

Caramel Sauce

Caramel

Equipment you will use

Knife

Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter.

Ingredients you will need

Caramel Sauce

Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes.

Equipment you will use

Oven

Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat.

Ingredients you will need

Caramel Sauce

Pound Cake