These classy puff pastry vegetable purses are baked to a lovely golden brown and filled with seasoned corn, mushrooms, and spinach. Serve with the savory and sweet Marsala sauce or by itself.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 10-inch cake |
Ingredients
- 2 cups white sugar
- 1 ¼ cups butter, softened
- 6 eggs
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup finely chopped peanuts (Optional)
Instructions
- 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.
- Substitute crunchy peanut butter for the creamy peanut butter if preferred.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 17 g |
| Sodium | 411 mg |
| Sugars | 42 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious ! No peanuts. Made a sugar peanut butter glaze and it was perfect!
Cake has good flavor. My cake was definitely on the dry side. I did follow baking directions exactly. I opted to use a Bundt pan instead of the tube pan and it worked well. I put a peanut butter glaze/frosting on it and it complemented it perfectly. Would be 5 stars if I could figure out to get it not so dry.
My husband and I like this cake. We especially like the slight crunch on top as well as the fact that it’s not super sweet, maybe because there’s no glaze or icing on it. I don’t know why the recipe calls for adding the peanuts after cooking for 45 minutes. They don’t bake into the cake and fall off when taking the cake out of the pan. We didn’t find this cake to be dry at all, as another reviewer did. I’ve never had a peanut butter pound cake before, but I certainly will again.
Very moist, good crumb, excellent flavor!
Excellent cake! I received rave reviews from guests and it was very easy to make. I followed the directions exactly, and used creamy peanut butter. I chose to add a peanut butter glaze to the top.
It has been my experience that when baking with peanut butter in cakes, it tends to dry them out, for whatever reason. This can usually be counteracted by adding an ingredient such as buttermilk or sour cream–however, this recipe has neither, and thus contributed the dryness of the cake. I even purposefully underbaked the cake slightly to try to stave off the dryness–but it didn’t work. Other than I made this is in a 10 cup Bundt pan, and skipped adding the peanuts directly to the cake while baking (I topped the cake with a peanut butter glaze and then a sprinkle of chopped peanuts afterwards), I followed the recipe exactly. The texture of the cake isn’t bad, and the peanut butter flavor is mild. I think with a few tweaks this could be a great cake; but as-is, it was just ‘ok’ for me. Thanks for the recipe!
I left the peanuts out, but I made a peanut butter sauce and drizzled on the top. Best cake I have ever made.