Peanut Butter And Jelly Financiers Cakes Recipes

PEANUT BUTTER AND JELLY BUNDT CAKE

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 AND JELLY CAKE

Steps:

• Preheat oven to 350'F.
• Grease sides and bottom of 13x9 pan.
• In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
• While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
• When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
• In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

PEANUT BUTTER 'N' JELLY CAKE

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.

PEANUT BUTTER AND JELLY FINANCIERS CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 12-cup financier pans or mini muffin pans with nonstick spray.
• Heat the butter in a small saucepan over low heat, stirring constantly, until browned and fragrant, 7 to 10 minutes. Remove from the heat and pour over the peanut butter in a medium heatproof bowl and stir to combine. Set aside.
• Stir together the sugar, flour, almond flour and salt in a large bowl. Add the egg whites and stir until well combined. Add a third of the almond flour mixture to the peanut butter mixture and stir to combine then add back to the almond flour mixture. Mix well until thoroughly combined. Spoon the batter into a piping bag and pipe into the prepared pans, dividing the batter evenly among the molds and filling them almost to the top.
• Bake until the financiers are golden brown and spring back to the touch, 18 to 20 minutes. Remove from the oven and let cool completely.
• Remove the financiers from their molds, top each with 1/2 teaspoon of the jam and a slice of strawberry. Sift confectioners' sugar over the tops and serve.

PEANUT BUTTER AND JELLY SANDWICH CAKE

Steps:

• Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
• Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
• Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
• Spread a thick layer of peanut butter frosting on the bottom cake half.
• Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
• Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.