Lindas Peanut Butter Cookie Pound Cake Recipes

PEANUT BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
• Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
• Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
• Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

PEANUT BUTTER POUND CAKE

Steps:

• Cream butter and sugar until light.
• Beat in eggs, one at a time, beating well after each.
• Add vanilla, beat in peanut butter slowly.
• Sift flour with baking powder and salt.
• Stir into butter mixture, a little at a time, until well blended.
• Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
• Cool in pan on rack 10 minutes before removing to rack to cool completely.
• If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

PEANUT BUTTER COOKIE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Pulse the oats in a food processor until finely ground. Whisk the ground oats, flour, baking soda and salt together in a medium bowl.
• In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the mixer on low, gradually add the flour mixture until well incorporated.
• Transfer the dough to the prepared baking sheet. Using your hands, flatten and form the dough into a 10-inch circle, about 1/2 inch thick. Bake until the cake is lightly golden and set in the center, 30 to 35 minutes. Transfer to a wire rack and allow to cool completely before decorating.
• For the frosting: Beat the peanut butter, butter, and salt with an electric mixer until creamy, 1 minute. Starting on low speed, beat in the confectioners' sugar and vanilla, gradually increasing the speed to medium-high until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a star tip. Once the cookie is completely cooled, pipe starts along the outer edge of the cookie and in the center. Garnish with peanuts.

LINDA'S POUND CAKE

Steps:

• 1. Preheat oven to 325, grease and flour a large tube pan. You can use a smaller pan or a bundt pan but may get 2 cakes or cupcakes from this batter
• 2. Cream together butter and Crisco, slowly add sugar and beat until light and fluffy. Add eggs one at a time beat until well incorporated. Mix in vanilla.
• 3. In a separate bowl sift together flour, baking powder and salt.
• 4. add dry ingredients to butter mixture in 3 batches alternating with the milk. End with flour as the last ingredient. Spread into prepared pans and bake for 1 hour 20 minutes
• 5. Cool in pan for 10 minutes, invert on rack and cool completely. Dust with powered sugar, glaze or leave plain