I don’t think I’ll ever outgrow my love of peanut butter and jelly sandwiches. While they have a reputation as a child’s food, the combination of sweet jelly and salty peanut butter is equally as appealing to adults. Well, at least to this adult.
Those of you even moderately familiar with BoB know that I adore Bundt cakes, too. I love their simplicity. And, honestly, the lack of intricate frosting helps, too. So, with those two loves in mind, a Bundt cake featuring peanut butter and jelly is a no-brainer for me.
I found this recipe while perusing the pages of a new-to-me cookbook, Cake Simple. As it’s a book full of Bundt cakes, it is now tagged with plenty of bookmarks. This is the first recipe I’ve tried from the book, and I picked a good one.
This cake isn’t overly sweet. It’s just as good for an afternoon snack as it is for dessert. There’s plenty of brown sugar mixed into the batter to offset all the peanut butter. There’s a subtle sweetness to the cake that works well with the swirl of fruity preserves that winds its way through the cake.
If you are one of those people who make their own preserves, then first of all, I’m a bit jealous. Secondly, and more importantly, they should work brilliantly in this cake. I used a strawberry-raspberry preserve that’s a refrigerator staple for me. Feel free to use whatever flavor you like. You can recreate your favorite PB&J combination or get a little adventurous with some other fruit preserves.
- 2 & 1/2 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 & 1/4 cups packed light brown sugar
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup milk
- 3/4 cup preserves
- confectioners' sugar, for dusting
Preheat oven to 350°. Grease and flour a 10-cup Bundt pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add peanut butter and vanilla, and mix well. Add eggs, one at a time, mixing well after each addition.
Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Transfer about half of the batter to prepared pan. Spoon half of the preserves onto the batter. Use a knife to swirl the preserves into the batter. Top with remaining batter. Spoon remaining preserves onto batter and swirl with a knife.
Bake for 1 hour to 1 hour and 10 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool in pan on wire rack for 15-20 minutes. Then, remove cake from pan to wire rack to continue cooling.
If desired, dust with confectioners' sugar before serving.
This is a big, tall Bundt cake. I used a 10-cup Bundt pan and it baked to the top of the pan.
Recipe adapted from Cake Simple.