Peanut Butter Miso Pound Cake

Peanut Butter Miso Pound Cake

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

1 (10-inch) pound cake

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

3 sticks unsalted butter, softened

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

6 large eggs

1/4 cup chickpea miso (or white miso)

1/4 cup JUSTIN’S® Peanut Butter

4 cups all-purpose flour

2/3 cup buttermilk

1 teaspoon vanilla

Powdered sugar, to dust (optional)

DIRECTIONS

In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.

Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.

Pour into a greased and floured 10-inch bundt pan.

Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.

This Recipe Serves 1 (10-inch) pound cake

INGREDIENTS

3 sticks unsalted butter, softened

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

6 large eggs

1/4 cup chickpea miso (or white miso)

1/4 cup JUSTIN’S® Peanut Butter

4 cups all-purpose flour

2/3 cup buttermilk

1 teaspoon vanilla

Powdered sugar, to dust (optional)

DIRECTIONS

In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.

Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.

Pour into a greased and floured 10-inch bundt pan.

Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.

This Recipe Serves 1 (10-inch) pound cake

Great Summer Recipes
Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Chocolate Hazelnut Babka on a wooden serving board on a cloth beside a cup of coffee on a blue wood background

Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.

 

Cranberry Coconut Almond Butter Smoothie in clear milk jugs with stainless steel straws with cranberries in the background

I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!

 

ULTIMATE PEANUT BUTTER CUP COOKIES

Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.

But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!