Peanut Butter Pound Cake

Add 1 cup of butter (2 sticks, 227g) to a skillet over medium heat and let it melt, stirring occasionally. Once melted, add milk powder, whisking in so that it doesn't clump and reduce the heat to medium low. (It may clump anyway, this is OK, it'll all come together) Continue to cook, stirring frequently, until the butter turns golden with brown specks on the bottom of the pan and develops a nutty/caramel aroma, about 10 minutes. 1 cup Salted Butter 2 tbsp Milk Powder
Remove the browned butter from the heat and pour into a heat safe bowl. Place into the refrigerator for about 1 hour, until it's solidified (it should be solid but still soft to touch, akin to room temperature butter).
When the butter is back to room temp, preheat the oven to 325 degrees F.
In a large bowl, whisk together the dry ingredients - flour, baking powder, kosher salt, and nutmeg. 3 cups All Purpose Flour 1 tsp Baking Powder 3/4 tsp Kosher Salt 1/4 tsp Nutmeg
Add browned butter, room temperature, vegetable oil, peanut butter, sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 5-6 minutes, until fluffy and lightened in color, scraping down the sides of the bowl halfway through. 1/2 cup Salted Butter 1 tbsp Vegetable Oil 3/4 cup Peanut Butter 1 1/2 cups Sugar 3/4 cup Brown Sugar
Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl between each addition of the eggs to ensure that the eggs are fully mixed in. 6 large Eggs
Add half of the flour mixture and mix until just combined, about 20 seconds. Then pour in the buttermilk and vanilla extract and mix until just combined, about 15 seconds. Scrape down the sides of the bowl again, then add the remaining flour. Mix until combined, about 20 seconds. Scrape down the sides of the bowl one last time, ensuring that there are patches of flour and that the batter is smooth. 2 tsp Vanilla Extract 1 cup Buttermilk
Spray a 12-cup bundt pan with nonstick baking spray (or grease with butter and dust with flour). Pour batter into the pan and bake for 1 hour and 10-15 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.
Allow the cake to cool in the bundt pan for 10 minutes, then turn over onto a wire rack to cool completely.
While the cake is cooling, make the peanut butter frosting. Add sweetened condensed milk, heavy cream, and peanut butter to a small saucepan over low heat. Mix together until the peanut butter is fully melted into the mixture and a smooth glaze forms, about 5 minutes. Stir frequently. 1 cup Sweetened Condensed Milk 1/3 cup Heavy Cream 2/3 cup Peanut Butter
Remove from heat once melted and stir in vanilla extract and a tiny pinch of kosher salt. If you prefer a thinner glaze, add more heavy cream, starting at about 1-2 tbsp at a time. 1 tsp Vanilla Extract
Pour the glaze on top of the cooled cake.

Equipment

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Peanut Butter Pound Cake

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