Ingredients with Measurements:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup raspberry jelly
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
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.
3. In a large bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, mixing just until incorporated.
6. Pour the batter into the prepared pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. Once the cake is cooled, spread the raspberry jelly over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 400
Fat: 16g
Carbohydrates: 54g
Protein: 8g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil.
- Peanut Butter: Can be substituted with almond butter or sunflower seed butter.
- Buttermilk: Can be substituted with regular milk or almond milk.
- Jelly: Can be substituted with any flavor of jam or preserves.
Variations:
- Add 1 cup of chopped peanuts to the batter for added crunch.
- Use a different flavor of jelly or jam for a different flavor.
- Add a layer of chocolate ganache between the cake and the jelly for a richer flavor.
Tips and Tricks:
- Make sure to cream the butter and peanut butter together until light and fluffy for a light and airy cake.
- Allow the cake to cool completely before adding the jelly for best results.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Dust with powdered sugar for a decorative touch.
- Serve with a dollop of whipped cream.
- Top with fresh berries.
Garnishes:
- Chopped peanuts
- Chocolate shavings
- Fresh berries
Pairings:
- Ice cream
- Whipped cream
- Chocolate sauce
Suggested Side Dishes:
- Potato salad
- Coleslaw
- Fruit salad
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 to the batter.
Food Safety Advice:
- Store in an airtight container in the refrigerator for up to 5 days.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Peanut butter and jelly is a classic American combination that has been around since the early 1900s. The first known recipe for a peanut butter and jelly cake was published in the 1950s.
Flavor Profiles:
This cake has a sweet and nutty flavor from the peanut butter, with a tart and fruity flavor from the jelly.
Serving Suggestions:
- Serve as a dessert after a meal.
- Serve as a snack with a glass of milk.
- Serve as a breakfast treat.
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