All-purpose flour: 315g
Eggs: 3
Ingredients:
– Peanut Butter: 245g – Sugar: 180g – Cream Apricot: 30g Instructions: 1. Prepare all ingredients. 2. Mix and sift together all-purpose flour, baking powder, baking soda, and salt. Set aside. 3. Whisk together yogurt, eggs, and vanilla extract until well combined. Set aside. 4. Combine butter, peanut butter, and sugar in the bowl of a stand mixer. 5. Using the paddle attachment, beat the mixture on medium-high speed for about 4 minutes until all ingredients are fully incorporated and the butter begins to fluff up. 6. Switch to the whisk attachment and continue beating the mixture on high speed. 7. Beat for approximately 4 minutes.8. Add 1/3 of the mixed dry ingredients and mix at medium speed for 2 minutes.
9. Add 1/2 of the mixed yogurt. 10. Mix at medium-low speed for 2 minutes. 11. The fully whipped mixture should be very fluffy and pale in color. 12. Add 1/3 of the mixed dry ingredients. 13. Mix at medium speed for 2 minutes. 14. Add 1/2 of the mixed yogurt and mix evenly at medium speed. 15. Add the remaining dry ingredients. Mix at medium-low speed until combined after each addition. 16. Finally, switch to high speed and whip for 1 minute. 17. Pour the batter into the mold (fill about 7-8 parts full) and sprinkle with creamy apricots.18. Place the cake into a preheated oven at 180 degrees Celsius.
19. Bake until a toothpick inserted comes out clean, approximately 40-45 minutes. 20. The pound cake is now ready. This was my first attempt at making a pound cake. After eating two slices, I found the texture to be quite dense, making it an excellent choice for breakfast!
