CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE
Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!
Provided by AZPARZYCH
Categories Breakfast
Time 1h45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
- Prepare cake: 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 tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
- Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
- Prepare 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 chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.
PEANUT BUTTER CRUMB CAKE
Make and share this Peanut Butter Crumb Cake recipe from Food.com.
Provided by Dienia B.
Categories Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together brown sugar, flour, and salt.
- Cut in butter and peanut butter until texture is like cornmeal.
- Take out 2/3 cup of this crumb mixture. Set aside.
- To the rest of the flour mixture, add buttermilk, eggs, baking soda dissolved in 1 tablespoon water, and vanilla.
- Beat and pour into a greased pan.
- Sprinkle with reserved crumbs.
- Bake at 375°F for about 30 minutes or until done.
Nutrition Facts : Calories 737.1, Fat 24.9, SaturatedFat 10.3, Cholesterol 102.7, Sodium 680, Carbohydrate 117.5, Fiber 2.7, Sugar 74.9, Protein 14.3
PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE
This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3
PEANUT BUTTER CRUMB CAKE
Make and share this Peanut Butter Crumb Cake recipe from Food.com.
Provided by JamesDeansGirl
Categories Breads
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
- MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
- Slowly beat in the brown sugar.
- Add the eggs, one at a time, beating until fluffy after each addition.
- Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
- Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
- Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
- Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.
Nutrition Facts : Calories 277.4, Fat 11.8, SaturatedFat 4.5, Cholesterol 40, Sodium 268.2, Carbohydrate 38.2, Fiber 1.2, Sugar 21.1, Protein 6.4
CHOCOLATE CHIP CRUMB CAKE
this was always a hit at my house growing up. I like it hot out of the oven or any other time, day or night. Great with a big glass of milk.
Provided by Miss Erin C.
Categories Breads
Time 1h
Yield 1 nine x thirteen cake
Number Of Ingredients 13
Steps:
- Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
- Mix the dry ingredientsinto the wet ingredients.
- Fold in the chocolate chips.
- Spread into a greased 9x13 pan.
- Mix topping ingredients together and sprinkle on top of cake.
- Bake at 350F 45-50 minutes.
PEANUT BUTTER CRUMB CAKES
These cute, individual cakes from Ana Colon of Wisconsin Rapids, Wisconsin burst with yummy peanut butter and chocolate flavor.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping., In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened., Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.
Nutrition Facts : Calories 522 calories, Fat 25g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER CHOCOLATE CHIP CAKE
Make and share this Peanut Butter Chocolate Chip Cake recipe from Food.com.
Provided by Marielle86
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix flour, brown sugar, and baking powder.
- Mix in the peanut butter, sour cream, cream cheese, butter, vanilla extract, and eggs.
- Mix two-thirds of the chocolate chips into the batter.
- Pour the batter into a greased pan. Sprinkle remaining chocolate chips on top.
- Bake 50-60 minutes.
- Optional-- After cake cools completely, splatter chocolate glaze on top. You can make a glaze by combining cocoa powder, powdered sugar, and milk.
Nutrition Facts : Calories 429.4, Fat 25.7, SaturatedFat 12.3, Cholesterol 69.5, Sodium 194, Carbohydrate 43.6, Fiber 1.9, Sugar 31.2, Protein 8.3
MINI CHOCOLATE CHIP CRUMB CAKE
I got the original recipe from the back of Nestles Mini Chip package about 15 years ago...it is a delightfully decadent cake perfect for company. I usually make extra topping cause it's so yummy! Makes 24 muffins, if you prefer.
Provided by manushag
Categories Dessert
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray 13 x 9 pan with Pam and sprinkle with flour.
- Or make 24 muffins.
- Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
- Mix dry ingredients and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla and mix well.
- Add flour alternately with sour cream beginning and ending with flour.
- Add mini chips.
- Pour into 13 x 9 pan and sprinkle topping over.
- Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!
Nutrition Facts : Calories 218.2, Fat 12.4, SaturatedFat 7, Cholesterol 41, Sodium 162.8, Carbohydrate 26.4, Fiber 1.2, Sugar 17.5, Protein 2.9
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