Peanut butter and jam are great friends in a sandwich and are even better in this cake. Here, sweet and tart raspberry jam is swirled through a perfectly tender peanut butter and sour cream cake. I love using raspberry jam and some fresh raspberries here, but blackberries would be delicious, too, or even grapes when Concord grapes are in season (just seed the grapes first). Use creamy conventional peanut butter like Skippy or Jif for the best texture.
If you’d like to bake a larger PBJ cake, make a double batch of the batter and double the fresh raspberries (if using). Bake in a 9 × 13-inch sheet pan until puffed and a tester inserted into the center comes out clean, 50 to 60 minutes.
This recipe was excerpted from ‘Snacking Bakes' by Yossy Arefi. Buy the full book on Amazon. Get more of our best easy cake recipes→
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What you’ll need
8-Inch Baking Pan
$26 $24 At Amazon
Vanilla Extract
$19 At Amazon
Creamy Peanut Butter
$4 At Amazon
For peanut butter and jam cake with blackberries, substitute blackberry jam and fresh blackberries for the raspberry jam and raspberries.
Recipe information
Yield
Makes one 8 by 8-inch cake
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and preheat to 350ºF. Coat an 8 × 8-inch baking pan with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the edges.
Step 2
In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, peanut butter, melted butter, vanilla, and salt and whisk until smooth and emulsified.
Step 3
Whisk in the baking powder and baking soda. Fold in the flour with a spatula and mix until well combined.
Step 4
Pour the batter into the prepared pan, smooth the top, then dot the top with the jam. Use a skewer or thin knife to swirl the jam through the batter. If desired, scatter the raspberries over the top.
Step 5
Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 40 to 50 minutes. This cake can be tricky to test for doneness, so try to choose a spot without jam to test.
Step 6
Let the cake cool in the pan on a rack for about 15 minutes, then use the parchment paper to lift the cake out and onto the rack to cool completely. Store loosely covered at room temperature for up to 3 days.
Recipe notes
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