Reese's Peanut Butter Pound Cake
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Reese's Peanut Butter Pound Cake

Course Cake, Dessert
Cuisine American
Keyword reeses-peanut-butter-pound-cake
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling Time 4 hours
Servings 1 cake
Author Melissa Sperka

Ingredients

  • 1 cup salted or unsalted butter softened
  • 1/2 cup smooth peanut butter
  • 2 tsp pure vanilla extract
  • 1 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 5 large eggs
  • 3 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk Not fat free
  • 1 11 oz package mini Reese's cups, unwrapped and roughly chopped
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter baking chips
  • Glaze:
  • 1 cup milk chocolate chips
  • 1/4 cup heavy cream plus additional to thin as needed
  • 1/4 cup smooth peanut butter

Instructions

  • Preheat the oven to 350°F. Spray a standard bundt pan with baking spray or butter and flour. Set aside.
  • Using an electric mixer, cream together the butter, peanut butter and vanilla. Beat until completely smooth.
  • Add the granulated sugar and brown sugar. Beat until fluffy and combined on medium-high for 2-3 minutes.
  • Add the eggs one at a time beating well after each addition.
  • Sift together the flour, baking powder and salt. Turn the speed of the mixer to medium and add the dry ingredients alternately with the buttermilk.
  • After all has been added, scrape the sides of the bowl then beat for 1 minute or just until fully combined.
  • By hand, mix-in the Reese's, milk chocolate and peanut butter chips. (Reserve 1/2 cup of chopped Reese's for garnishing)
  • Spread evenly into the bundt pan. Bounce on the counter a few times to settle the batter.
  • Bake for 1 hr 15 to 1 hr 30 minutes OR until a tester inserted into the center comes back clean. Check halfway through baking and lay a piece of aluminum foil on top to prevent over browning, if needed.
  • Cool in the pan for 20 minutes then carefully turn onto a cooling rack to cool completely.
  • To make glaze: In a medium-size microwave safe bowl melt together the chocolate chips, heavy cream and peanut butter. Heat in 20-30 second increments stopping to stir each time.
  • Add additional cream as needed, until pourable.
  • Drizzle over the cooled cake then sprinkle with reserved chopped Reese's cups.
  • Store tightly sealed chilled or at room temperature.