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Peanut Butter and Jelly Pound Cake Recipe

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★★★★★

4.7 from 141 reviews

This Peanut Butter and Jelly Pound Cake is a delightful twist on a classic comfort flavor, combining the rich, creamy texture of peanut butter with the sweet, fruity burst of raspberry or strawberry jam. Moist and tender with a smooth peanut butter base swirled with luscious jam, then topped with a glossy glaze and crunchy roasted peanuts, this cake makes a perfect treat for dessert or afternoon tea.

Ingredients

Scale

For the Cake:

  • Butter, for greasing the pan
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 1/2 teaspoons kosher salt (such as Diamond Crystal) or 3/4 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (190 grams) smooth peanut butter
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (134 grams) sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup whole milk
  • 3/4 cup (188 grams) raspberry or strawberry jam

For the Swirl and Topping:

  • 1/4 cup (63 grams) raspberry or strawberry jam
  • 1 cup (100 grams) powdered sugar, sifted
  • 1/4 teaspoon kosher salt (such as Diamond Crystal)
  • 1/4 cup (57 grams) roasted salted peanuts, chopped

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (163°C). Butter an 8 ½-inch-by-4 ½-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides to make unmolding easier. Butter the parchment paper as well to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until well combined.
  3. Cream Butter and Peanut Butter: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and smooth peanut butter on medium speed until completely smooth and creamy, about 1 minute.
  4. Add Sugar and Eggs: Add the granulated sugar to the butter mixture and beat until the mixture lightens in color and becomes fluffy, about 2 minutes. Then add the eggs one at a time, beating for 30 seconds after each addition to incorporate fully.
  5. Add Sour Cream and Vanilla: Scrape down the sides of the bowl, add the sour cream and vanilla extract, and beat the mixture until mousse-like in texture, about 1 minute.
  6. Incorporate Dry Ingredients and Milk: Add all the dry ingredients at once and mix on low speed until most of the flour is incorporated, being careful to avoid overmixing. Scrape down the bowl, add the whole milk, and mix just until combined.
  7. Layer Batter and Jam: Spoon about one-third of the batter into the prepared loaf pan, spreading it evenly. Dollop half of the jam in small spoonfuls over the batter without smoothing it out. Add half of the remaining batter and then the rest of the jam. Use a butter knife or long wooden skewer to gently swirl the jam through the batter. Finally, spread the remaining batter evenly over the top and smooth the surface.
  8. Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the cake starts to pull away from the sides and a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then use the parchment overhang to carefully lift the cake out and transfer it to a wire rack to cool completely.
  10. Prepare the Glaze: Warm the remaining 1/4 cup jam in a microwave-safe bowl for about 20 seconds or gently heat on the stovetop until it becomes pourable. Strain to remove any seeds or solids. In a separate bowl, whisk the warm jam with sifted powdered sugar and kosher salt until smooth and pourable but thick. If the glaze is too thick, add water a teaspoon at a time until desired consistency is reached.
  11. Glaze and Garnish: Drizzle the glaze evenly over the cooled cake, then sprinkle the chopped roasted salted peanuts on top for texture and flavor.
  12. Serve and Store: Slice and serve the cake. Wrap any leftovers tightly; the cake keeps well at room temperature for 3 to 4 days.

Notes

  • Use smooth peanut butter for the best texture; natural peanut butter that separates may affect batter consistency.
  • Line the loaf pan with parchment and butter it well to ensure easy removal of the cake.
  • You can substitute raspberry jam with strawberry jam or your preferred berry jam.
  • If jam is too thick for the glaze, add a little water to thin it out gradually.
  • This cake keeps well at room temperature for several days if wrapped tightly, no need to refrigerate.

Keywords: peanut butter pound cake, jelly swirl cake, peanut butter dessert, berry jam cake, baked pound cake, sweet peanut butter cake

Find it online: https://ellaeatsdaily.com/peanut-butter-and-jelly-pound-cake-recipe/