Peanut butter and jelly cake that’s acceptable as a snack or breakfast. But then again, what cake isn’t?
Preheat oven to 350ºF.
Cream butter and peanut butter in the bowl of an electric mixer. Add sugar and beat until fluffy. Add egg and vanilla and beat until incorporated. Stir in flour, baking powder and salt with the mixer on low speed. Make sure to scrape down the sides of the bowl occasionally. Add milk and mix until batter comes together.
Butter and flour an 8×8 cake pan. Pour in batter, then add jelly to the top of the batter either with a pastry tip or with a spoon. Run a knife through the jelly to create swirls. It doesn’t have to look perfect—add as little or as much as you’d like. More jelly will keep the cake moist.
Bake at 350ºF for 20–25 minutes or until cake is set. Let cool completely.
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This is extraordinarily good! It was an instant hit with my husband who loves PB & J.
These were very good. Not too sweet and not too heavy. Snack cake is a good description because it doesn’t really feel like a dessert and it makes a great afternoon snack.
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Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
2 Comments
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HowSweetEats on 3.13.2011
Shari – the cake will probably be VERY dry and gritty. I really recommend only whole wheat pastry flour.
shari on 3.12.2011
This sounds really good! But, now I’ve gotta know what happens if I DO use regular whole wheat flour? : )