Peanut Butter-Caramel Pound Cake

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The first time I made this recipe, I followed it exactly but had to bake it 20 min. longer. It tasted great but the middle was just a little too soft for my taste (I like a firmer pound cake. The second time I made it, I added a little more flour, 1/4 C., and that seemed to help with the texture. On the other hand, family and friends loved it!

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I made for Valentines Treat for my family. They all loved it!

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AHHHH-MAZING!!! My two most favorite flavors in the world in one cake!! I may try adding chocolate chips to it next time, which is my third favorite!!! WOW! Can you imagine ... all
3-n-1?!?!?! YUM! I don't understand all the complaining about there being too much caramel sauce. Does no one READ?!?!?! It says, "Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside." There is suppose to be extra caramel! Goes GREAT on the scoop of ice cream served along side! Also, she says, "(center of cake will fall during cooling". Expect it ... it is GOING TO HAPPEN! I like to cream the butter and sugar together until light & fluffy, then add the peanut butter. Reduce speed and add eggs, one at a time, and vanilla. Then add the dry ingredients. What a special cake ... so simple yet sooooooooo delicious!!!! Thank you for sharing Giada! I love your show! My son-in-law loves you! LOL Oh, btw, 9.5 oz. = 40 caramels.

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Wow! This is so good. Made it for my hubby and I and we both loved it. I read reviews first and reduced the sugar to about 3/4 cup, the caramel makes it pretty sweet. Also I like to cream the butters and sugars first, before adding the dry mixture, so I creamed the butter and sugar, then added peanut butter, then eggs and it was pretty creamy and fluffy. Then I added the dry mixture. It turned out great, be sure to swirl the caramel around the edges and the top real good, as it comes out with yummy caramely bites!

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This was wonderful! I made it for Valentine's Day desert for my husband and he raved! The next day my mother-in-law came over for dinner and we had it again for desert with ice cream. She asked for the recipe to serve to her book club - awesome!

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This was wonderful! I made it for Valentine's Day desert for my husband and he raved! The next day my mother-in-law came over for dinner and we had it again for desert with ice cream. She asked for the recipe to serve to her book club - awesome!

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I am not the biggest peanut butter fan but I love caramel and my boyfriend loves both. I doubled the recipe, baked it for an hour at 325 in a 13x9 pan (just greased, I passed on the parchment paper and it came out perfect. The center rose a bit when it came out of the oven and it evened out after it had cooled, didn't really drop that much. I put the dollops of caramel all over the batter and not just along the center which I think is the reason why it didn't drop as much and with the large pan I used, I had more surface area to work with.

The cake itself is good, not overwhelming with peanut butter flavor but I think the caramel is key in keeping it moist. I only put about 5-6 tbsp of caramel in the batter and I actually had a least a pint of caramel left over which I absolutely love because now I have more caramel sauce for everything else! I think it's a great recipe!

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I baked my cake for 55 minutes at 325 & it came out perfectly, I let it cool in the tin for 15mins & lifted it out with the parchment paper cleanly - it barely drooped in the center at all. I seemed to have a tonne of caramel sauce, so I put about 4 tablespoons inside & 4 on top (instead of 2. I also find a lot of Giada's recipes way too sweet, so I only used 1 cup of white sugar in the cake - it still came out pretty sweet, so I'd suggest three-quarters of a cup of sugar instead. I also think you only need half the amount of caramel that the recipe calls for because I wasted half of mine & threw it out - the cake was too sweet to add more caramel after it was cooked!

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I was nervous about making this after reading some of the reviews, but I tend to look at the fact that there were more positive reviews than negative. I followed the recipe exactly. I had a hard time with adding the peanut butter after the flour though, that just didn't make sense to me. I thought flour should always be last so you are not mixing it too much and thus making too much gluten. Anyone have an opinion on this? or why she would have done it this way? Any way we loved it, great flavor and texture!

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This was so good! Based on the reviews I cut back on the sugar just a bit to 1 1/8 cups and left out 2 T of butter. I didn't have time to make the caramel so I bought some fancy salted caramel and microwaved it so it was runny. I also made sure to really swirl the caramel into the batter and then cooked it for 1 hour and 10 minutes - it was perfect!! It looked pretty brown and I was worried that I had overcooked it but it was great - crunchy edges but moist inside. The top hardly caved - just a slight indention on the top.