Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jelly
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Oven
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the buttermilk and vanilla extract and mix until combined.
6. Add the dry ingredients and mix until just combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Drop spoonfuls of the jelly over the top of the batter and swirl with a knife.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 8g
Substitutions for Ingredients:
- Butter: margarine or vegan butter
- Peanut Butter: almond butter or sunflower seed butter
- Buttermilk: plain yogurt or milk
- Jelly: any flavor of jam or preserves
Variations:
- Add 1/2 cup of chopped peanuts for a crunchy texture
- Substitute the jelly with melted chocolate for a chocolate peanut butter cake
- Add 1/2 cup of shredded coconut for a tropical twist
Tips and Tricks:
- Make sure the butter and peanut butter are softened before creaming together
- Be careful not to overmix the batter once the dry ingredients are added
- Swirl the jelly into the batter with a knife for a marbled effect
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in a 350°F oven for 5 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Top with fresh berries
Garnishes:
- Chopped peanuts
- Whipped cream
- Chocolate chips
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Potato salad
- Coleslaw
- Baked beans
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add an extra egg.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Peanut butter and jelly is a classic combination that has been around for decades. It is believed to have originated in the United States in the early 1900s.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of tartness from the jelly.
Serving Suggestions:
This cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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