May 19, 2022

Peanut Butter and Jelly Bundt Cake ~ #BundtBakers

What's better than a Peanut Butter and Jelly sandwich?  A Peanut Butter and Jelly 
Bundt Cake that will take you back to your childhood as you savor each bite.


The theme chosen for Bundt Bakers for May 2022 is Jam Bundts. You know what goes really well with jam/jelly?  Peanut Butter!  So I decided to make a Peanut Butter and Jelly Bundt Cake.





I grew up in Australia where peanut butter and jelly sandwiches were not a thing at all - Vegemite reigned supreme. Of course, after living in the US for so long, I am totally a fan of the this sweet and savory combination. Peanut Butter and banana is another favorite.






This cake has a wonderfully tender crumb from the use of cake flour and it is nice and moist from the use of yogurt.  You could go with a plain glaze for the top, but I could not resist using a little more peanut flavor, which I actually achieved by adding PB Fit Peanut Butter Powder to the powdered sugar. The recipe calls for strawberry or raspberry jam, but I had a jar of razzleberry jam already opened so I used that instead, and it was delicious. I will definitely be making this bundt again.






Peanut Butter and Jelly Bundt Cake
Printer Friendly Recipe

Cake ~
  • 375g (3 cups) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 300g (1½ cups) granulated sugar
  • 2 teaspoons vanilla extract
  • 225g (1 cup) unsalted butter, softened
  • 240g (1 cup) Greek-style yogurt, room temperature
  • 250g (1 cup) smooth peanut butter
  • 165g (1/2 cup) strawberry or raspberry jam
Glaze ~
  • 125g (1 cup) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons milk

Preparation
Cake ~
  1. Preheat the oven to 180℃ (350℉).
  2. Spray a 25cm (10-inch) bundt pan with baker's spray; set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and mix for about a minute. Add the sugar and cream together until light and fluffy, about 3 to 4 minutes.
  5. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until incorporated (do not over-mix).
  6. Pour half of the batter into the prepared pan.
  7. Spoon the jam over the batter without touching the sides of the pan, and top with the remaining batter.
  8. Bake for 55 - 60 minutes or until a toothpick inserted into the centre comes out clean.
  9. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
  10. Allow to cool completely before glazing.
Glaze ~
  1. Whisk together the icing sugar, vanilla, and milk until smooth. Add more milk if too thick, or more icing sugar if too runny.
  2. Drizzle over the cooled cake.

BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. 

Please take a moment to check out all of the Jam Bundts baked by the BundtBakers this month ~



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