Serves 16
180 min
Honey Roasted Peanut Butter Pound Cake
Recipe GLPR4e6b1338a97530
A rich and moist pound cake infused with creamy honey roasted peanut butter and warm honey. This tender cake features a silky peanut butter glaze drizzled over the top and garnished with chopped honey roasted peanuts for extra crunch and flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup creamy honey roasted peanut butter
2 cups granulated sugar
6 large eggs, at room temperature
1/2 cup honey
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 tablespoons chopped honey roasted peanuts
2 cups sifted confectioners sugar
3 tablespoons warm milk, plus more if needed
Directions
Preheat your oven to 325°F. Grease and flour a 12-cup Bundt pan or similar cake pan, ensuring all surfaces are well coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter and honey roasted peanut butter until well blended and smooth.
Gradually add the granulated sugar to the butter mixture and beat on medium speed until the mixture becomes light, fluffy, and pale in color, about 2-3 minutes.
Pour in the honey and beat until fully incorporated and the mixture is smooth.
Add the room-temperature eggs one at a time, beating well after each addition to ensure proper emulsification.
Stir in the vanilla extract until just combined.
Add the reserved flour mixture to the wet ingredients and beat on low speed until just combined. Do not overmix, as this can result in a dense cake. Fold in the chopped honey roasted peanuts.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula to ensure even distribution.
Bake at 325°F for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Check the cake at the 1-hour mark; if the top is browning too quickly, loosely cover with aluminum foil without sealing the edges.
Remove the cake from the oven and allow it to cool in the pan for 12 minutes.
Turn the cake out onto a wire rack and let it cool completely to room temperature.
While the cake cools, prepare the glaze by whisking together the sifted confectioners sugar, honey roasted peanut butter, vanilla extract, a pinch of salt, and the warm milk until smooth.
Add more milk as needed, a little at a time, until the glaze reaches your desired consistency—it should be pourable but still coat the back of a spoon.
Once the cake is completely cooled, drizzle the peanut butter glaze over the top in a decorative pattern.
Sprinkle the remaining chopped honey roasted peanuts over the glazed cake for garnish and extra crunch. Allow the glaze to set for 15-20 minutes before serving.
