Peanut Butter is healthy...even in cakes. Seriously. But even if it's not, it does not matter to me anyway. I love baking cakes and I love eating them... and peanut butter combined with jam is a very delicious combination. This Peanut Butter Jam Bundt cake recipe has been adapted from the book Cake Simple by Christie Matheson. It is a lovely book that has recipes only for bundt style cakes.
Though the jam can be of any flavor you like, I feel that Strawberry or Raspberry Jam tastes best in this cake. Try and use natural style peanut butter, the one that does not contain saturated fats like hydrogenated vegetable oils.
Ingredients
115 gms unsalted butter at room temperature plus more melted for greasing the pan.
300 gms all purpose flour plus more for dusting the pan.
1+1/2 teaspoons baking powder
1 teaspoon baking soda (soda bi carb)
1/2 teaspoon salt
150 gms caster sugar
160 gms light brown sugar
260 gms creamy peanut butter
2 teaspoons pure vanilla extract
3 medium eggs
240 ml whole milk
255 gms jam of your choice
Method
Preheat the oven to 180 degrees C. Grease and dust a 10 cup(around 2.4 litres) capacity bundt cake.
In a bowl, sieve the flour, baking powder, soda bi carb and salt together. Whisk these ingredients to mix thoroughly.
In the bowl of a free standing mixer with the paddle attachment on medium to medium-high speed, cream the
butter and both the sugars till light, creamy and fluffy.
Add the vanilla extract and the peanut butter until thoroughly combined.
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Add the eggs one at a time beating well after each addition.
Turn down the mixer to low speed and alternately add the flour mixture in 3 increments and the milk in 2 increments starting and ending with flour.
Pour half of the batter in the prepared pan and spoon the jam on the batter spreading it as evenly as possible.
Note: Do not spread the jam near the edges else it leaks out during baking.
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Pour the remaining half of the batter and bake in the preheated oven for 45 - 50 mins or till a cake tester comes out clean.
Cool the cake in the tin on a wire rack for 10 mins. Remove from the tin and place it on the wire rack to cool completely. Enjoy biting into your Peanut Butter and Jam Bundt Cake.
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| Peanut Butter and Jam Bundt Cake |
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