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
Nutty Overnight Oats in a Justin's Classic Cashew Peanut Butter jar on a blue and brown gingham cloth with a wooden backdrop

The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.

 

Almond Butter Granola Cookies on a parchment tray on a white background with a jug of milk beside Justin's Peanut Butter

Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!

 

Coconut Almond Butter Overnight Oats in a clear cup with a bamboo straw, and wooden baking utensils in the white background

I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!

 

Vegetable Enchiladas with Cinnamon Almond Butter Mole in a white bowl with an avocado on top of cilantro on a wood background

It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.

Peanut Butter S'mores Protein Fudge on square-cut crumpled clear parchment paper on a wood tray with a darker wood background

It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!