Friday, February 17, 2012

Peanut Butter Jam Bundt

A couple people at work take turns baking cakes for people’s birthdays. Recently it was my turn to make the birthday cake for my cake decorating buddy. I was getting a little tired of making cakes with flowers on them, and knew she probably was as well. From previous discussion I knew that she was a fan of bundt cakes – both look and texture wise, so I decided to give everyone a break from the icing laden cakes that had been coming from class. I have loved following the Food Librarians “I like big bundts” over the past years and thought that would be a good place to start looking for something to make. When I came across the Peanut Butter and Jelly Swirl Bunt, I had to make it – especially as the recipient loves peanut butter!

I did make a couple changes with the jelly. I used a strawberry rhubarb jam (complete with fruit chunks) that I had made in the summer and I increased the amount as it didn’t look like there was enough jelly in the pictures.

I also topped it with a peanut butter frosting, and served it with additional jam should people wish to add more (I don’t think anyone turned down the extra jam, and by the time it was done my 2 cup jar was almost empty!)

Below is her recipe (originally from Welsh’s) with a couple of small changes.

Peanut Butter & Jelly Swirl Bundt Cake

2 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter (one stick), at room temperature
2 cups sugar
3/4 cup peanut butter (smooth worked fine)
2 tsp. vanilla
3 large eggs
1 cup dairy sour cream

¾ to 1 cup Jam

1. Preheat oven to 350 degrees and place the baking rack in bottom third of oven.
2. Whisk together flour, baking powder, baking soda and salt; set aside.
3. In large bowl, beat butter and sugar together until light and fluffy. Continue beating as you add the peanut butter and vanilla.
4. Add eggs, one at a time, beating until incorporated, followed by the sour cream.
5. Slowly add flour mixture and mix until just blended (if using a mixer, use the lowest speed). Spoon half of the batter (about 3 cups) into greased 12 cup bundt pan. Dollop 1/3 Ts of the jelly over batter avoiding edges of pan.
6. Partially stir jam into batter using a skewer or thin bladed knife. Spoon remaining batter into pan and dollop and swirl remaining jelly into batter.
7. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Let cake cool in pan for 10 minutes, then invert onto wire rack. Serve warm or at room temperature.

Peanut Butter Frosting

¼ cup peanut butter
¼ cup butter, room temperature
2 cups icing sugar

1. Cream together the butter and peanut butter.
2. Mix in the icing sugar until smooth.
3. Enjoy

Everyone loved this cake, especially the birthday girl. It went so fast I was unable to get a picture of the inside of the cake with the jam swirls.

I will be making this cake again soon – I think it would be great with some blueberry jelly, and I am looking forward to trying it.

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