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Peanut Butter and Jelly Pound Cake Recipe

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★★★★★

4.8 from 124 reviews

A rich and moist Peanut Butter and Jelly Pound Cake that combines creamy peanut butter batter with swirls of sweet raspberry or strawberry jam. Topped with a smooth, sweet glaze and crunchy roasted peanuts, this loaf cake offers a nostalgic twist on the classic PB&J sandwich, perfect for dessert or an indulgent snack.

Ingredients

Scale

Pan Preparation

  • Butter, for greasing the pan
  • Parchment paper, for lining the pan

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Jam and Toppings

  • 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

  1. Prepare the pan: Preheat the oven to 325 degrees Fahrenheit. Butter an 8 ½-inch-by-4 ½-inch loaf pan, then line it with parchment paper allowing overhang on the long sides. Butter the parchment paper 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. Beat butter and peanut butter: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and smooth peanut butter on medium speed until very smooth, about 1 minute.
  4. Add sugar and eggs: Add granulated sugar and beat until the mixture lightens noticeably in color, about 2 minutes. Add eggs one at a time, beating for 30 seconds after each until the batter becomes very fluffy. Scrape down the bowl sides.
  5. Add sour cream and vanilla: Mix in sour cream and vanilla extract, continuing to beat until the batter has a mousse-like texture, about 1 minute.
  6. Incorporate dry ingredients: Add all the dry ingredients at once and beat on low speed until mostly combined, taking care not to overmix. Scrape the bowl and then add the whole milk, mixing until just incorporated.
  7. Layer the batter and jam: Spoon about one-third of the batter into the prepared pan to cover the bottom evenly. Spoon half of the combined jam over the batter in small dollops, no need to spread. Add half of the remaining batter, then the remaining jam, and finally the remaining batter. Use a butter knife or skewer to swirl the jam through the batter gently. Smooth the top layer evenly.
  8. Bake the cake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the cake pulls away from the sides and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  9. Transfer to wire rack: Remove the cake from the pan using the parchment overhang and transfer to a wire rack. Cool completely before glazing.
  10. Make the glaze: Warm the jam in a microwave-safe bowl for about 20 seconds or gently heat in a saucepan over low heat until liquid. Strain to remove seeds and solids. Whisk in powdered sugar and kosher salt until smooth and pourable but thick. Add 1 teaspoon water if glaze is too thick.
  11. Glaze and garnish: Drizzle the glaze evenly over the cooled cake and sprinkle with chopped roasted salted peanuts.
  12. Serve and store: Slice the cake to serve. Wrap any leftovers tightly; the cake keeps well for 3 to 4 days at room temperature.

Notes

  • Use smooth peanut butter for a creamy texture; natural peanut butter may cause batter to be less stable.
  • Line the pan with parchment paper for easy removal and cleaner edges.
  • Allow ingredients like eggs and butter to come to room temperature for optimal mixing and texture.
  • Do not overmix after adding dry ingredients to avoid a dense cake.
  • Swirling the jam creates a marbled effect and delicious pockets of jam throughout the cake.
  • Glaze adds sweetness and moisture while the peanuts add crunch and texture contrast.
  • The cake can be stored at room temperature wrapped tightly for up to 4 days or frozen for longer storage.

Keywords: peanut butter cake, jelly cake, pound cake, peanut butter dessert, baked peanut butter cake, PB&J cake

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