PEANUT BUTTER COFFEE CAKE WITH RASPBERRY JAM
Peanut butter coffee cake with jelly swirl. Topped with a peanut streusel!
Provided by Heather Perine
Categories Breakfast
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350oF. Spray 2 (6-inch) round deep cake pans with baking spray with flour.
- For streusel: In a medium bowl, whisk together flour and brown sugar. Stir in peanut butter and butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in peanuts.
- For the cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide three-fourths of batter between prepared pans. Spread with raspberry preserves, and top with remaining batter, smoothing tops with an offset spatula. Sprinkle with streusel.
- Bake until a wooden toothpick inserted in center comes out clean, 40 to 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with warmed peanut butter, if desired.
Nutrition Facts : ServingSize 16 servings, Calories 269 kcal, Carbohydrate 39 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 127 mg, Fiber 1 g, Sugar 24 g
PEANUT BUTTER AND JELLY BUNDT CAKE
This cake will satisfy any PB&J lover's sweet tooth. For a garnish upgrade, sprinkle honey-roasted peanuts on the top or decorate with halved raspberries.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
- For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.
PEANUT BUTTER 'N' JELLY CAKE
I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.
Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER AND JELLY COFFEE CAKE
This is for the peanut butter & jelly lovers out there. I've made it for a breakfast treat and also as a dessert. We find it to be good anytime!!! I like it because the ingredients are things you usually have on hand.
Provided by Boca Pat
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Grease layer pan 9X 1 1/2 inches.
- Mix baking mix& sugar.
- Cut in peanut butter.
- Mix in milk and egg.
- Beat vigorously 1/2 minute.
- Spread in pan
- Spoon jelly or jam onto batter and spread thinly
- Bake 25 to 30 minutes or until light brown Serve warm.
PEANUT BUTTER AND JELLY COFFEECAKE
Make and share this Peanut Butter and Jelly Coffeecake recipe from Food.com.
Provided by Julie Bs Hive
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400° Grease a 9-in cake pan.
- Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg. Beat vigorously for 1/2 minute. Spread in pan.
- Spoon jelly onto batter and spread thinly.
- Bake 25-30 minutes or until light brown. Serve warm or cold.
Nutrition Facts : Calories 321.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 29.9, Sodium 451.1, Carbohydrate 54.1, Fiber 1.5, Sugar 28.9, Protein 5.9
PEANUT BUTTER & JELLY SNACK CAKE
Make and share this Peanut Butter & Jelly Snack Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
- Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
- Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
- Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.
PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
- Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
- Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
- Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
- Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
- Place jelly in a small mixing bowl and whisk to loosen.
- Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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- Preheat oven to 350 degrees F. Grease and flour a 9 by 9-inch square baking pan and set aside.
- To make the topping, in a large bowl, combine the flour, brown sugar, salt and cinnamon until evenly combined. Add the cold butter and rub with your fingers until the mixture resembles coarse crumbs, the size of peas. You can also do this with a pastry blender, two knives or a potato masher. Stir in the pecans and oats, set aside.
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