Recipe Details
Ingredients
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2cupswhite sugar
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1 ¼cupsbutter, softened
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6eggs
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1teaspoonvanilla extract
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½cupcreamy peanut butter
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2cupsall-purpose flour
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1teaspoonbaking powder
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¼teaspoonsalt
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⅓cupfinely chopped peanuts (Optional)
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
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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.
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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.
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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.
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Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Cook’s Note:
Substitute crunchy peanut butter for the creamy peanut butter if preferred.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories597 | |
% Daily Value * | |
Total Fat 35g |
45% |
Saturated Fat 17g |
86% |
Cholesterol 173mg |
58% |
Sodium 411mg |
18% |
Total Carbohydrate 63g |
23% |
Dietary Fiber 2g |
6% |
Total Sugars 42g |
|
Protein 11g |
22% |
Calcium 62mg |
5% |
Iron 2mg |
12% |
Potassium 190mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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