Introduction

This Peanut Butter and Jelly Pound Cake is a nostalgic twist on a classic combination, delivering rich peanut butter flavor paired with sweet, fruity jam. The cake is moist and dense, layered with swirls of jam and finished with a smooth glaze and chopped peanuts for a delightful crunch.

A loaf cake is shown on a white rectangular plate with a pink glaze drizzled thickly on top, spreading unevenly and dripping slightly down the sides. The glaze has a smooth, shiny texture and is covered with small, chopped nuts sprinkled in the middle. One slice is cut from the loaf and placed next to it, revealing a light brown inside with dark brown swirls creating a marbled pattern. A wooden-handled knife with some pink glaze on the blade lies on the plate beside the slice. The whole scene sits on a white marbled surface, with cake crumbs scattered around the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 ¾ 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
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

Step 1: Preheat the oven to 325°F (163°C). Butter an 8½-by-4½-inch loaf pan, line it with parchment paper leaving an overhang on the long sides, then butter the parchment as well.
Step 2: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 3: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and peanut butter on medium speed until very smooth, about 1 minute. Add the granulated sugar and beat until lighter in color, about 2 minutes.
Step 4: Add the eggs one at a time, beating for 30 seconds after each addition until the mixture is very fluffy. Scrape down the sides of the bowl, then add the sour cream and vanilla and beat for about 1 minute until the mixture is mousse-like.
Step 5: Add the dry ingredients all at once and beat on low speed until mostly incorporated. Scrape down the bowl, then add the milk and mix until just combined, careful not to overmix.
Step 6: Spoon a heaping third of the batter into the prepared pan, spreading it to cover the bottom. Dollop half the jam in small spoonfuls over the batter. Add half the remaining batter on top, then dollop the remaining jam. Using a butter knife or skewer, swirl the jam gently to integrate.
Step 7: Spread the remaining batter over the top, smoothing it into an even layer. Bake for 1 hour to 1 hour 15 minutes, until the cake pulls away from the sides and a tester inserted comes out clean. Let cool in the pan for 10 minutes.
Step 8: Remove the cake from the pan using the parchment overhang and transfer to a wire rack to cool completely.
Step 9: To make the glaze, warm the remaining jam in the microwave or over low heat until liquid. Strain to remove seeds if desired. In a bowl, whisk the jam with powdered sugar and salt until smooth and pourable but thick. Add 1 teaspoon water if needed to thin.
Step 10: Drizzle glaze over the cooled cake and sprinkle with chopped peanuts. Slice and serve.

Tips & Variations

Use smooth peanut butter for the best texture and creaminess in the cake batter.
Try different jam flavors like apricot or blueberry for a unique twist.
For a richer cake, replace the whole milk with buttermilk.
If you prefer more peanut crunch, toast the chopped peanuts lightly before topping.

Storage

Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature. It will keep well for 3 to 4 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds, if desired.

How to Serve

The image shows a slice of pink frosted cake with a smooth, creamy texture on top, slightly thick and covering the entire top layer of the cake, which is soft and light yellow inside with a marbled pattern of light brown swirls. The cake rests on a small white oval plate, placed on a white marbled surface, and next to it is a white rectangular plate holding two slices of the same cake without frosting. A golden knife is placed vertically beside the cake on a wooden cutting board, with a golden cake server lying diagonally on the marble surface, and a woman's hand reaching toward the cake server. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth?

Natural peanut butter can be used, but it may affect the cake’s texture, making it less smooth and possibly drier. For best results, stick to smooth peanut butter.

Can I freeze this pound cake?

Yes, you can freeze the baked pound cake (without glaze) tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.