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Writer's pictureJosie Dubiel

PB & J Cake

Updated: Mar 23, 2019

Tastes like childhood, but better.

This is a light buttermilk cake that isn't overpowering in either peanut butter or jelly flavors. I adapted this from a recipe by Bake from Scratch but I opted for a full size cake with different ratios of PB and J.


Streusel

  • cup peanuts, chopped

  • ¼ cup peanut butter

  • 1 tbsp butter, softened

  • ⅓ cup flour

  • ⅓ cup brown sugar packed

  1. In a medium bowl mix together the flour and brown sugar. Add softened butter and peanut butter. Mix together with fingers or 2 forks until mixture resembles course crumbs. Mix in chopped peanuts. Set mixture aside.


Cake

  • ½ cup (1 stick) softened unsalted butter

  • 1 cup granulated sugar

  • 2 eggs

  • 1½ tsp vanilla extract

  • 1½ cups flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ cup buttermilk

  • 1 cup jam (I used black-raspberry)

  1. Preheat the oven to 350°F. Grease and line the bottom of a 9in springform pan with parchment paper.

  2. Cream together butter and sugar till light and fluffy. Beat in eggs one at a time, just until mixed in. Beat in vanilla.

  3. In a separate medium bowl whisk together flour, baking powder, and salt.

  4. Alternately beat flour and buttermilk into butter mixture, beginning and ending with the flour mixture.

  5. Pour 3/4 of the batter into the prepared pan. Spread jam over the batter in the pan. Spread the remaining batter over the jam. Top with the streusel.

  6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

  7. Let the cake cool for 15 minutes, then remove the springform pan. It's fine to leave the base under the cake.

  8. Serve and enjoy!

I have eaten my fare share of peanut butter and jelly sandwiches, and let me tell you none of them tasted as good as this. This cake has a lovely vanilla flavor with a fluffy, moist crumb. The jam complements the vanilla of the cake with some fruity sweetness, and the peanut flavor from the crumb topping is just subtle enough to complement the jam and vanilla without being overpowering. I was shocked at how good this cake was. I expected it to be good, but not this good.

I made this for a dinner with my parents and grandparents, and I received some skeptical looks when I told them I'd made a PB & J cake for dessert. But after they tried the cake everyone was convinced we had a winner. I hope you try this cake and enjoy it as much as my family did! Happy Baking!


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