Peanut Butter Strawberry Jam Cake With Peanut Butter White Recipes

STRAWBERRY COFFEE CAKE WITH PEANUT BUTTER STREUSEL

Steps:

• HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
• COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
• COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
• BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

PEANUT BUTTER CAKE VI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
• In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

STRAWBERRY JAM CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.

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 & STRAWBERRY JAM CAKE WITH PEANUT BUTTER WHITE

Steps:

• MAKE THE CAKE: Position a rack in the lower third of the oven and preheat to 350°F.
• Line the bottoms of 2 9x2-inch round cake pans with rounds of parchment paper.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter and peanut butter with an electric mixer on medium speed about 45 seconds, until the mixture is lighter in color.
• Add the sugar in a steady stream, then stop the mixer and scrape down the sides of the bowl.
• Return the mixer to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4-5 minutes.
• Gradually pour in the eggs, about 1 tablespoon at a time.
• (If the mixture looks curdled, stop adding the eggs, increase speed to high, and beat until it looks smooth and shiny. Return mixer to medium speed and add the remaining eggs.) Continue beating until the mixture is ivory colored.
• The entire process of adding and beating the eggs should take 3-4 minutes.
• Reduce mixer speed to low.
• Add the flour mixture in 4 additions, alternating with 3 additions of the milk.
• After each addition, beat until smooth and scrape down the sides of the bowl.
• Add the vanilla toward the end of mixing.
• Spread the batter evenly in the prepared pans.
• Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centers comes out clean, 30-35 minutes.
• Cool cakes in pans for 10 minutes; invert onto wire racks and cool completely.
• MAKE THE GANACHE: Heat the cream in a small saucepan over low heat just until warm.
• Add the peanut butter and whisk to blend.
• Place the white chocolate in a medium bowl and pour the warm cream on top.
• Let stand for 1 minute, then stir until melted and smooth.
• Let stand at room temperature until cooled, thick, and spreadable, about 1 hour.
• Using a long, serrated knife, cut each cake layer in half horizontally.
• The tops will become the bottom and top of the cake, and the remaining layers will become the center.
• Place a dab of ganache in the center of an 8 1/2" cardboard cake round.
• Place a cake layer, top side down, on the cardboard.
• Spread with 3 tablespoons jam, spreading to the edges.
• Top with another layer and spread with 3 tablespoons ganache, spreading to the edges.
• Top with the remaining layer, top side up.
• Frost with remaining ganache.
• Place the chopped peanuts in a jelly-roll pan.
• Hold the cake in one hand directly over the pan and tilt the cake slightly.
• With the other hand, pick up some of the peanuts and press them into the sides of the cake.
• Rotate the cake as you apply the peanuts until the sides are completely covered.
• Using a clean metal spatula, press the peanuts into the ganache to make them more fully adhere.
• (The cake can be stored at room temperature, under a cake dome, for 1 day.) No more than 1 hour before serving, starting at the edge of the top of the cake, arrange the strawberry slices in concentric circles until the surface is covered.

STRAWBERRY-PEANUT BUTTER TART

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9-inch fluted tart pan with a removable bottom.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a separate bowl with a mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until combined.
• Press half of the dough into the prepared tart pan. Spread the jam over the dough, leaving a 1/2 -inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust. Bake until golden, 45 to 50 minutes.
• Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate.

PEANUT BUTTER AND JAM CAKE

Steps:

• TO MAKE THE CAKE: Place 1 oven rack in the top third of the oven and the second in the bottom third. Preheat the oven to 350°F. Line three 9-inch cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
• Using an electric mixer fitted with the paddle attachment, cream the 1 cup butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs all at once and beat on medium speed until combined. In a bowl, stir together the flour, baking powder, and salt. Stir the 2 teaspoons vanilla into the milk. Add the flour mixture and milk in alternating batches, beginning and ending with flour. After each addition, mix on low speed just to combine the ingredients. Stir in the peanut butter chips.
• Divide the cake batter evenly among the prepared cake pans. Set 2 layers on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake until the cake is golden, firm to the touch, and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Monitor the layers carefully for doneness; each one may be done at a different time. Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
• TO MAKE THE FROSTING: Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and peanut butter on medium speed until fluffy, about 3 minutes. Add the powdered sugar, cream, and the 2 teaspoons vanilla and beat on medium speed until light and fluffy, about 2 more minutes.
• TO ASSEMBLE THE CAKE: Place 1 cake layer on a serving plate and spread the top with half of the jam. Repeat with a second layer. Stack the final cake layer on top of the first 2 and cover the cake's top and sides with frosting. Press the chopped peanuts around the sides of the frosted cake.

PEANUT BUTTER, STRAWBERRY AND HONEY SANDWICH

Steps:

• Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

PEANUT BUTTER AND JAM CAKE(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
• Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
• Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
• **If you've forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
• FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
• TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.