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Indulge in Peanut Butter Jelly Pound Cake Bliss

Peanut Butter Jelly Pound
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A rich and moist Peanut Butter and Jelly Pound Cake featuring creamy peanut butter swirled with sweet raspberry or strawberry jam. This classic loaf cake is finished with a smooth jam glaze and crunchy chopped peanuts for a delightful texture contrast.

Ingredients

Scale
  • 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
  • 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. Heat the oven to 325°F (163°C). Butter an 8 ½-inch by 4 ½-inch loaf pan, line it with parchment paper with overhang on the long sides, then butter the parchment paper to ensure easy cake release.
  2. In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until evenly combined.
  3. Using a stand mixer with paddle attachment or a large bowl and hand mixer, beat the softened unsalted butter and smooth peanut butter on medium speed until very smooth, about 1 minute.
  4. Add the granulated sugar to the peanut butter mixture and beat until lighter in color, about 2 minutes. Then add eggs one at a time, beating each for 30 seconds and ensuring the mixture becomes very fluffy. Scrape down the bowl as needed.
  5. Add the sour cream and vanilla extract to the mixture, beating until it becomes mousse-like and smooth, about 1 minute.
  6. Add all dry ingredients at once and beat on low speed until mostly combined, being careful not to overmix. Scrape the bowl to incorporate any remaining flour. Then add the whole milk and mix until just combined.
  7. Spoon a heaping third of the batter into the prepared pan, spreading to cover the bottom. Dollop half of the 3/4 cup jam over the batter in small spoonfuls without smoothing. Add half of the remaining batter on top, then dollop the remaining 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, smoothing the surface.
  8. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the cake starts to pull away from the sides and a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Warm the 1/4 cup jam in a microwave-safe bowl for about 20 seconds or gently heat in a saucepan over low heat until liquid. Strain the jam to remove seeds or solids, then transfer to a medium bowl. Add powdered sugar and 1/4 teaspoon salt, whisking until smooth and pourable but thick. If glaze is too thick, thin with 1 teaspoon water.
  10. Drizzle the glaze evenly over the cooled cake and sprinkle chopped roasted salted peanuts on top for crunch.
  11. Slice the cake to serve. Wrap leftover cake tightly; it keeps well at room temperature for 3 to 4 days.

Notes

  • Best served at room temperature.
  • Store leftovers in an airtight container.
  • Can use any flavor of jam you prefer.

Nutrition

Find it online: https://keepityummy.com/peanut-butter-jelly-pound/

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