Peanut Butter and Jelly Crumb Cake
As much as I love a peanut butter and jelly sandwich, it’s no surprise that I enjoy baking with those flavors, too. Among the recipes here on BoB, you’ll find peanut butter and jelly starring in cakes, bars, cookies, and more.
The latest addition to the pb&j baking arsenal is this wonderful crumb cake. It starts with a simple cake, but then it gets really interesting with jam and a peanut butter crumb topping. That’s right. Not just a crumb topping, but a PEANUT BUTTER crumb topping. That’s all I needed to know to be sold on baking this cake.
This cake is best baked in a springform pan. The beauty of using a springform pan for this cake is that you can easily transfer the cake from the pan to a serving plate without having to flip the cake from the pan and risk disturbing the crumb topping. Believe me, that topping is so good that you don’t want to lose a single bite of it.
The original recipe uses a 10-inch springform pan, but a 9-inch will work, too. The cake will be just a bit thicker, but the baking time range shouldn’t change by more than a couple of minutes. Just trust your toothpick test for doneness.
We all have our own opinions about which variety of jam best goes with peanut butter. I like grape and strawberry the best, but use your favorite to suit your tastes. Adding the layer of jam to the top of the cake batter can be a tad challenging. I suggest dolloping the jam by small amounts over the batter. Then carefully spread it as much as you can. Just keep in mind that there doesn’t need to be a perfect layer of jam on top of the batter. Aim for a good distribution, and it will be just fine.
This is one of those great anytime cakes. Have a slice for a snack, alongside your afternoon coffee or tea, or enjoy it for dessert. Whenever you have it, you’re sure to love all that peanut butter and jelly deliciousness!
Peanut Butter and Jelly Crumb Cake
Yield: 8 to 10 servings
Prep Time:25 minutes
Cook Time:45 minutes
Peanut Butter and Jelly Crumb Cake combines a simple cake with the irresistible flavors of peanut butter and jelly for a wonderful cake that’s perfect for a snack, coffee break, or dessert!
For the crumb topping:
- 1/2 cup creamy peanut butter
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/4 cup chopped roasted salted peanuts
For the cake:
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 & 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup jam
To make the crumb topping:
- Preheat the oven to 375°F. Grease a 9- or 10-inch springform pan.
- Combine the peanut butter, flour, brown sugar, and peanuts using a fork or your fingers until large crumbs form. Refrigerate while you make the cake.
To make the cake:
- Whisk together the eggs, milk, and vanilla. Set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Reduce mixer speed to low, and slowly add the egg mixture. Mix well.
- Gradually add the flour mixture, mixing just until combined.
- Transfer the batter to the prepared pan, spreading evenly.
- Stir or whisk the jam until it is easily spreadable. Dollop the jam over the cake batter, and then spread the jam over the cake batter. Crumble the chilled topping over the jam.
- Bake 40 to 45 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then release the sides of the pan and transfer the cake to a wire rack to cool completely.
Recipe slightly adapted from Cake Keeper Cakes.
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