I don’t think I’ll ever outgrow my love of peanut butter and jelly sandwiches. While they have a reputation as a child’s food, the combination of sweet jelly and salty peanut butter is equally as appealing to adults. Well, at least to this adult.
Those of you even moderately familiar with BoB know that I adore Bundt cakes, too. I love their simplicity. And, honestly, the lack of intricate frosting helps, too. So, with those two loves in mind, a Bundt cake featuring peanut butter and jelly is a no-brainer for me.
I found this recipe while perusing the pages of a new-to-me cookbook, Cake Simple. As it’s a book full of Bundt cakes, it is now tagged with plenty of bookmarks. This is the first recipe I’ve tried from the book, and I picked a good one.
This cake isn’t overly sweet. It’s just as good for an afternoon snack as it is for dessert. There’s plenty of brown sugar mixed into the batter to offset all the peanut butter. There’s a subtle sweetness to the cake that works well with the swirl of fruity preserves that winds its way through the cake.
If you are one of those people who make their own preserves, then first of all, I’m a bit jealous. Secondly, and more importantly, they should work brilliantly in this cake. I used a strawberry-raspberry preserve that’s a refrigerator staple for me. Feel free to use whatever flavor you like. You can recreate your favorite PB&J combination or get a little adventurous with some other fruit preserves.
Peanut Butter and Jelly Bundt Cake is a simple and delicious cake featuring one of everyone's favorite flavor combos - peanut butter and jelly!
2 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 & 1/4 cups packed light brown sugar
1 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs
1 cup milk
3/4 cup preserves
confectioners' sugar, for dusting
Preheat oven to 350°. Grease and flour a 10-cup Bundt pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add peanut butter and vanilla, and mix well. Add eggs, one at a time, mixing well after each addition.
Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Transfer about half of the batter to prepared pan. Spoon half of the preserves onto the batter. Use a knife to swirl the preserves into the batter. Top with remaining batter. Spoon remaining preserves onto batter and swirl with a knife.
Bake for 1 hour to 1 hour and 10 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool in pan on wire rack for 15-20 minutes. Then, remove cake from pan to wire rack to continue cooling.
If desired, dust with confectioners' sugar before serving.
This is a big, tall Bundt cake. I used a 10-cup Bundt pan and it baked to the top of the pan.
Recipe adapted from Cake Simple.
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18 Comments on “Peanut Butter and Jelly Bundt Cake”
Seriously obsessed with peanut butter! THIS RECIPE IS AWESOME! Yes, I just shouted that at you! :/ thank you! Thank you!
PB&J isn’t something you should ever grow out of, forreals 😀
This just became after-school snack. Believe me my boys will be thanking you 🙂
now this is a snack cake!
No one should EVER outgrow their love of PB&J sandwiches, if you ask me. But this is just a fantastic way to eat PB&J too!
I could never tire of peanut butter and jelly either…in fact, I have it for breakfast EVERY MORNING and still have yet to tire of it in two years. I know I’d love it even MORE in this bundt cake!
I’m spoiled with homemade jam, jelly and preserves from my dad. Although I have to admit I’ve always been a bit wary of pb and jelly in desserty things. I have no reason why because I love the sandwich and have had a candy bar stuffed with pb+j and loved it too.
I love bundt cakes and peanut butter! I always love peanut butter with a good jam, which I would certainly use in this cake. Looks spectacular!
Your photos are just lovely. I am going to have a hard time on picking out.the flavor of preserves to use, but I am thinking one with a more pronounced taste like black raspberry would suit me just fine.
PB & J? Bundt cake?? I’m sold. 🙂
I think it’s time I broke out the Bundt pan! What a great flavor combo for a cake! I love that it would work with any jelly flavor.
Great idea! Whenever something like PB&J meets up with a Bundt pan you know it’s going to be seriously good. Love this post!
I agree, peanut butter rocks! Thanks for this delicious recipe.
Wonderful! I love anything bundt/pound cake!
I’m all for anything pbj! This looks incredible! I love that it has a lot of pb and jelly in it, as some pb desserts only use a little.
PB&J is always a winner–and in a bundt cake too. Great idea!
I made this last week after months of debating with myself! I’m the only one in the house who eats peanut butter. Made it in my new silicone Bundt pan, but didn’t grease or flour it, so it came out in more than a few pieces. Oh well. It still tastes fab! I used raspberry jam, my favourite with PB 🙂
Thanks for this delicious recipe