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Peanut Butter and Jelly Pound Cake Recipe

★★★★★

5 from 59 reviews
  • Author: Mariam
  • Total Time: 1 hour 35 minutes
  • Yield: 8 to 10 servings 1x

Description

A rich and moist Peanut Butter and Jelly Pound Cake featuring creamy peanut butter swirled with sweet raspberry or strawberry jam. This classic loaf cake is finished with a smooth jam glaze and crunchy chopped peanuts for a delightful texture contrast. Perfect for dessert or an indulgent snack, this pound cake combines nostalgic flavors with a tender crumb.

Ingredients

Scale

For the Cake

  • Butter, for greasing the pan
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 1/2 teaspoons kosher salt (such as Diamond Crystal) or 3/4 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (190 grams) smooth peanut butter
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (134 grams) sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup whole milk
  • 3/4 cup (188 grams) raspberry or strawberry jam

For the Glaze and Topping

  • 1/4 cup (63 grams) raspberry or strawberry jam
  • 1 cup (100 grams) powdered sugar, sifted
  • 1/4 teaspoon kosher salt (such as Diamond Crystal)
  • 1/4 cup (57 grams) roasted salted peanuts, chopped

Instructions

  1. Preheat and Prepare Pan: Heat the oven to 325°F (163°C). Butter an 8 ½-inch by 4 ½-inch loaf pan, line it with parchment paper with overhang on the long sides, then butter the parchment paper to ensure easy cake release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until evenly combined.
  3. Cream Butter and Peanut Butter: Using a stand mixer with paddle attachment or a large bowl and hand mixer, beat the softened unsalted butter and smooth peanut butter on medium speed until very smooth, about 1 minute.
  4. Add Sugar and Eggs: Add the granulated sugar to the peanut butter mixture and beat until lighter in color, about 2 minutes. Then add eggs one at a time, beating each for 30 seconds and ensuring the mixture becomes very fluffy. Scrape down the bowl as needed.
  5. Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract to the mixture, beating until it becomes mousse-like and smooth, about 1 minute.
  6. Add Dry Ingredients and Milk: Add all dry ingredients at once and beat on low speed until mostly combined, being careful not to overmix. Scrape the bowl to incorporate any remaining flour. Then add the whole milk and mix until just combined.
  7. Layer Batter and Jam: Spoon a heaping third of the batter into the prepared pan, spreading to cover the bottom. Dollop half of the 3/4 cup jam over the batter in small spoonfuls without smoothing. Add half of the remaining batter on top, then dollop the remaining jam. Use a butter knife or long wooden skewer to gently swirl the jam through the batter. Finally, spread the remaining batter evenly over the top, smoothing the surface.
  8. Bake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the cake starts to pull away from the sides and a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Glaze: Warm the 1/4 cup jam in a microwave-safe bowl for about 20 seconds or gently heat in a saucepan over low heat until liquid. Strain the jam to remove seeds or solids, then transfer to a medium bowl. Add powdered sugar and 1/4 teaspoon salt, whisking until smooth and pourable but thick. If glaze is too thick, thin with 1 teaspoon water.
  10. Glaze and Garnish: Drizzle the glaze evenly over the cooled cake and sprinkle chopped roasted salted peanuts on top for crunch.
  11. Serve and Store: Slice the cake to serve. Wrap leftover cake tightly; it keeps well at room temperature for 3 to 4 days.

Notes

  • Use smooth peanut butter for a creamy texture.
  • Do not overmix once the dry ingredients are added to avoid a dense cake.
  • Swirling the jam creates beautiful marbling and distributes flavor without overpowering the peanut butter.
  • Ensure eggs are at room temperature for better incorporation and fluffier texture.
  • Line the pan with parchment paper with overhang to easily lift the cake out after baking.
  • Glaze consistency should be pourable but thick enough to hold some texture; adjust with water if needed.
  • Store the cake wrapped tightly at room temperature to maintain freshness; avoid refrigeration which can dry it out.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter cake, pound cake, jelly cake, peanut butter and jelly, dessert loaf, jam glaze, raspberry cake, strawberry cake

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Find it online: https://aromaofgrandma.com/peanut-butter-and-jelly-pound-cake-recipe/