My family hasn't been complaining much about my increased baking but every once in a while I get a special request from one of my kids. This time it was my middle son that came up to me and asked if I could bake something that had his favorite ingredient - peanut butter - in it. Always happy to comply, I set out to find a peanut butter recipe that would make any kid happy.
My criteria were fairly simple: the recipe had to include peanut butter, I had everything needed for it in my pantry and most of all, kids of any age and adults alike would gobble it up.
The cake only has a few basic ingredients and comes together quickly. Baking time is average for a pound cake at just over an hour so planning ahead is certainly needed. The cake part was moist, with your typical pound cake crumb texture. The peanut butter flavor was subtle, but with the addition of the chocolate chips it really worked well without being overpowering. Of course as with all things peanut butter and chocolate, in our house a big glass of milk is a requirement. Everyone loved this cake and asked for seconds.
Mission accomplished - a very happy peanut butter loving boy got his cake and got to eat it too.
Peanut Butter Chocolate Chip Pound Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) semisweet chocolate chips
Preheat oven to 325 degrees F. Grease a 9-inch by 5-inch loaf pan and dust with flour.
Combine the flour, baking powder, and salt in a medium bowl and give it a whisk.
Put the butter, peanut butter, and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy and light in color, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on medium-low speed, add the vanilla and eggs, one at a time until well incorporated.
Turn the mixer to low speed and add the flour, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix on medium speed for 1 minute. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until the cake is golden brown and toothpick inserted into the center comes out clean, about 1 hour and 20 minutes, tenting the cake with foil after about 1 hour if it looks like it is browning too quickly. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.