Peanut butter makes this pound cake special. Add a peanut topping for a double nutty dose.
Ingredients:
For Cake;
1/2 C. Butter (1 Stick), Softened
1/2 C. Creamy Style Peanut Butter
1 C. Sugar
1 Tsp Vanilla
1 Tbsp Milk
4 Eggs
2 C. All-Purpose Flour
1/2 Tsp Ground Cinnamon
1/4 Tsp Baking Powder
For Topping:
1 Tsp Ground Cinnamon
1 Tbsp Sugar
1/4 C. Lightly Salted, Dry Roasted Peanuts, Crushed
Method
1. Preheat oven to 325 degrees. Grease a 9x5x3 loaf pan. 2. Cream butter, peanut butter, and sugar together 3. Add vanilla and milk; beat well. 4. Add eggs one at a time. 5. Sift together the flour, cinnamon, and baking powder, and stir into batter. 6. Pour batter into prepared loaf pan. 7. In a ziplock bag, pour in the 1/4 cup peanuts, and roll with a rolling pin to crush. Add the rest of the topping ingredients and sake well. Sprinkle over top of cake and pat gently to press the topping slightly into the top of the batter. 8. Bake in preheated oven for 1 hour, or until cake tests as done. Cool in pan for 10 minutes before removing to cooling rack. Let cool completely serving.
By Josie-Lynn Belmont
