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.
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 RecipeCake ~
- 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 ~
- Preheat the oven to 180℃ (350℉).
- Spray a 25cm (10-inch) bundt pan with baker's spray; set aside.
- Whisk together the flour, baking powder, baking soda, and salt; set aside.
- 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.
- 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).
- Pour half of the batter into the prepared pan.
- Spoon the jam over the batter without touching the sides of the pan, and top with the remaining batter.
- Bake for 55 - 60 minutes or until a toothpick inserted into the centre comes out clean.
- Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
- Allow to cool completely before glazing.
Glaze ~
- Whisk together the icing sugar, vanilla, and milk until smooth. Add more milk if too thick, or more icing sugar if too runny.
- Drizzle over the cooled cake.
- Eggless Blueberry Preserve Bundt Muffins from Sneha's Recipe
- Jelly Donut Bundt Cake from A Day in the Life on the Farm
- Jijona Cream Bundt Cake from Patyco Candybar
- Orange Marmalade Carrot Cake from Food Lust People Love
- Peanut Butter & Jelly Bundt Cake from All That's Left Are The Crumbs
- Tennessee Jam Bundt from Palatable Pastime
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