-
1
Place an oven rack in the center of the oven.
-
2
Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray.
-
3
Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper.
-
4
Spray with vegetable oil cooking spray.
-
5
Line the sides of the pan with a 14-by-7-inch piece of parchment paper.
-
6
Set aside.
-
7
In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat.
-
8
Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes.
-
9
Set aside to cool slightly.
-
10
In a medium bowl, whisk together the flour, baking powder, and salt.
-
11
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes.
-
12
Reduce the speed to medium and beat in the eggs and vanilla.
-
13
With the machine running, gradually add the flour mixture in batches to form a thick batter.
-
14
Beat in the peanut butter.
-
15
Transfer half of the batter to the prepared pan.
-
16
Pour 2 tablespoons of the caramel lengthwise along the center of the batter.
-
17
Using the tip of a knife, swirl the caramel sauce into the batter.
-
18
Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter.
-
19
Swirl the caramel sauce into the batter.
-
20
Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes.
-
21
Cool for 10 minutes.
-
22
Remove the cake from the pan and peel away the parchment paper.
-
23
Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling).
-
24
Slice the pound cake and place on a serving platter.
-
25
Warm the remaining caramel sauce over low heat.
-
26
Drizzle the caramel sauce over the pound cake slices or serve alongside.
