White Chocolate Peanut Butter Swirl Pound Cake

I feel like the creative process of a recipe is never the same for two people or two recipes. On this particular day, it started with a pie I saw posted on Facebook. Then I remembered that Sunday is Mother’s Day. I always look for a reason to bake goodies – holidays, parties, a pregnant friend… you get the drift.

While a pie did sound delightful, I started thinking about the transportability of  pies. With the insane heat we’re already feeling in Florida, a creamy, cold pie just doesn’t seem like it would fare well having to travel. Then I remembered the time I made a Nutella Swirl Pound Cake & it hit me – I’ve also been looking for an excuse to make homemade white chocolate peanut butter. Seriously. I’ve had Jessica’s recipe bookmarked for a year. It’s time I used it.

White Chocolate Peanut Butter Swirl Pound Cake

Adapted from Food & Wine

Makes 2 mini-loafs or 1 regular loaf

Ingredients:

  • 1 & 1/2 c. all-purpose flour
  • 4 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. unsalted butter, at room temperature
  • 1 & 1/4 c. sugar
  • 1 c. white chocolate peanut butter

Preheat the oven to 325°. Lightly grease and flour (or do what I do, spray some Baker’s Joy) two mini-loaf pans. Lightly beat together eggs & vanilla. Whisk flour, baking powder & salt in a medium bowl.

In a large mixing bowl, cream the butter with the sugar at medium-high speed until light & fluffy. Turn down the speed a notch & slowly add the egg & vanilla mixture until completely integrated. Add the flour mixture in thirds continuing to mix on low until the batter just comes together. Then mix for 30 more seconds for good measure.

Pour half of the batter between the pans & spread a layer of White Chocolate Wonderful on top. Pour remaining batter on top. Stick a butter knife in the batter & create a swirl pattern down the pan without overmixing.

Bake the cakes for 40-45 minutes. This is definitely the type of cake you want to use the toothpick trick for to ensure its completely baked. Let them cool in the pan for about 15 minutes before turning them upside down to remove from pan & transferring on a wire rack to cool completely (about 2 hours).

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  1. Pingback: 60+ Pound Cake Recipes - Something Swanky

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