5 or < | Peanut Butter Pound Cake
It appears that I have a growing penchant for all things peanut butter. I knew it was there. I just didn’t the degree until I offered this elegant cake up for breakfast with coffee to S&K while overnighting in Sonoma. They both asked what my thing was with peanut butter. I think it’s a pretty classic, versatile and perfect food–and I’m not alone. Here in America it’s considered a pantry staple as it appears in 75% of our shelves. Recent reports state that consumption of this spread has increased more than 10 per cent since 2001, with Americans eating an average of three pounds a year. It’s also high in fiber, protein and low in saturated fat.
Other PB recipes on this site there’s the recent award to Della Fattoria for their Peanut Butter Sandwich Cookie, Gourmet Cook the Cover winner Black & Tans; the very elegant Chocolate Peanut Butter Terrine, and another 5 or < Peanut Butter Cookies, and finally a favorite snack mentioned here is Nutella and peanut butter. I also have a Thai sesame noodle recipe that I’ll need to share soon.
This is a recipe developed by teacher and columnist of the SF Chronicle’s "The Baker", Flo Braker that appears in the 1997 San Francisco Chronicle Cookbook. This collection is a two-volume set and I really wish they would get their act together and publish a third volume as it so perfectly encapsulates San Francisco and it’s food or as Publisher’s Weekly so says, "ethnically influenced, well-constructed recipes from the agricultural and culinary Eden of Northern California."
Peanut Butter Pound Cake
1 1/2 cups sugar
1/2 cup creamy peanut butter
5 large eggs
2 cups unsifted all-purpose flour
Adjust oven rack to be in the lower third of the oven; preheat the oven to 350 degrees. Grease and flour a 9" x 5" loaf pan.
Using an electric mixer, cream the butter until light; add the sugar and beat until fluffy. Add the peanut butter and beat until fluffy. Add the eggs 1 at a time, beating well after each addition. Blend in the flour in 2 additions, mixing until thoroughly combined. Pour the batter into the prepared baking pan and spread evenly.
Bake for 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Note: I found the flavor of the peanut butter to be more pronounced the next day. So, plan ahead!