PEANUT BUTTER COFFEE CAKE WITH RASPBERRY JAM
Peanut butter coffee cake with jelly swirl. Topped with a peanut streusel!
Provided by Heather Perine
Categories Breakfast
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350oF. Spray 2 (6-inch) round deep cake pans with baking spray with flour.
- For streusel: In a medium bowl, whisk together flour and brown sugar. Stir in peanut butter and butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in peanuts.
- For the cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide three-fourths of batter between prepared pans. Spread with raspberry preserves, and top with remaining batter, smoothing tops with an offset spatula. Sprinkle with streusel.
- Bake until a wooden toothpick inserted in center comes out clean, 40 to 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with warmed peanut butter, if desired.
Nutrition Facts : ServingSize 16 servings, Calories 269 kcal, Carbohydrate 39 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 127 mg, Fiber 1 g, Sugar 24 g
PEANUT BUTTER AND JELLY CRUMB CAKE
This is the perfect cake for PB&J fans. Use your favorite jelly, jam or fruit preserves. If you can't find honey-roasted peanuts, roasted and salted ones are a good substitution.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 12 to 14 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
- For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
- Beat the brown sugar, butter and peanut butter in another 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 the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
- For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.
PEANUT BUTTER AND JELLY BUNDT CAKE
This cake will satisfy any PB&J lover's sweet tooth. For a garnish upgrade, sprinkle honey-roasted peanuts on the top or decorate with halved raspberries.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 14
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 'N' JELLY CAKE
I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
PEANUT BUTTER AND JELLY COFFEE CAKE
This is for the peanut butter & jelly lovers out there. I've made it for a breakfast treat and also as a dessert. We find it to be good anytime!!! I like it because the ingredients are things you usually have on hand.
Provided by Boca Pat
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Grease layer pan 9X 1 1/2 inches.
- Mix baking mix& sugar.
- Cut in peanut butter.
- Mix in milk and egg.
- Beat vigorously 1/2 minute.
- Spread in pan
- Spoon jelly or jam onto batter and spread thinly
- Bake 25 to 30 minutes or until light brown Serve warm.
PEANUT BUTTER AND JELLY CAKE
Kiddo's love it and adults are REALLY surprised!! All the flavors you've loved your whole life! I created this cake for my kids and now their kids love it too. Great "carry" cake or fun Birthday cake for the PB&J lover.
Provided by cracker cook
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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 AND JELLY CHEESECAKE
Rediscover favorite childhood flavors with this yummy cheesecake. Peanut butter batter is baked in a graham cracker crust and topped with grape jelly.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h35m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.
- Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.
- Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Yield Makes about 24 two-inch squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
- Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
- Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
- Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.
PEANUT BUTTER AND JELLY CHEESECAKE
I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
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PEANUT BUTTER AND JELLY COFFEE CAKE - THE CANDID …
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Reviews 10Estimated Reading Time 6 minsServings 9-12Total Time 40 mins
- Preheat oven to 350 degrees F. Grease and flour a 9 by 9-inch square baking pan and set aside.
- To make the topping, in a large bowl, combine the flour, brown sugar, salt and cinnamon until evenly combined. Add the cold butter and rub with your fingers until the mixture resembles coarse crumbs, the size of peas. You can also do this with a pastry blender, two knives or a potato masher. Stir in the pecans and oats, set aside.
- To make the cake, cream together the peanut butter, butter, and sugar in an electric mixer on high until fluffy and creamy, about 5 minutes. Stir in the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
- In a medium bowl, sift or whisk together the flour, salt, and baking powder. Add the dry ingredients alternating between the buttermilk, beginning and ending with the dry ingredients. Make sure to mix just until combined after each addition. Do not over mix.
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Reviews 1Estimated Reading Time 2 minsCategory DessertTotal Time 1 hr 20 mins
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- 2. First, make the peanut butter streusel topping. In a medium bowl, combine the flour and brown sugar. Mix with a spoon until there are no big brown sugar clumps. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Set aside.
- 3. In a large bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until creamy and smooth, about 3 minutes. Add the brown sugar mix until creamy. Add the egg and vanilla extract. Turn the mixer to low and alternately add the dry ingredients and buttermilk, beginning and ending with the flour mixture. Don't over mix, beat until just combined.
- 4. Spread the batter evenly in the prepared pan. Spoon grape jelly evenly over the cake. Take a toothpick and gently swirl in the jelly. Sprinkle the peanut butter streusel over the cake. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the cake to a wire cooling rack and cool completely. Slice and serve!
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