Take 5: Cakes By Judi

Peanut Butter Chip Pound Cake with Streusel Swirl

¾ cup butter (softened)
1 ½ teaspoon baking soda
1½ cups sugar
¼ teaspoon salt
3 eggs
1 ½ cups sour cream
1 teaspoon vanilla
1 2/3 cups REESE’S Peanut Butter Chips
3 cups all-purpose flour
1½ teaspoons baking powder


Streusel Swirl

¼ cup packed brown sugar
¼ cup chopped nuts
½ teaspoon ground cinnamon
Stir together in small bowl and set aside.

Heat oven to 350 degrees. Grease 10″ round (or square) pan. In mixer bowl beat butter, sugar, eggs, and vanilla until light and fluffy. Stir together flour, baking powder, baking soda, and salt; add to butter mixture alternately with sour cream, beating well after each addition. Stir in peanut butter chips. Spread ½ the batter into prepared pan. Sprinkle Streusel Swirl over batter. Carefully spread remaining batter over top. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until top is golden brown and wooden pick inserted in center comes out clean. Cool 15 minutes and remove from pan to wire rack. Cool completely.

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