PB&J Cake

Packed with peanut butter and strawberry jam, this epic PB&J Cake tastes just like that old simple, classic sandwich we all know from our early days. And just like that sandwich, you’ll turn to this cake again and again for those delicious and comforting flavors. It’s that good!

PB&J Cake
Makes 1 (8-inch) cake
  • ¾ cup (222 grams) strawberry jam (see Note)
  • 2 tablespoons (16 grams) cornstarch
  • ¾ cup (170 grams) unsalted butter, softened
  • ¾ cup (150 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (128 grams) creamy peanut butter
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1¼ cups (300 grams) sour cream, room temperature
  1. Preheat oven to 325°F (170°C). Butter and flour a 3-inch-tall, 8-inch-round cake pan. Wrap outside of pan with foil, shiny side out. Trim edges of foil even with rim of pan. (This prevents bottom and sides of cake from getting too dark.)
  2. In a small bowl, stir together jam and cornstarch. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, brown sugar, and peanut butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. (Batter will be thick.)
  5. Spoon half of batter into prepared pan. Using a small offset spatula, spread batter in pan, creating a ½-inch border of batter around edges. Spoon jam mixture onto batter, using an offset spatula to spread jam mixture within border. Using a spring-loaded scoop, scoop remaining batter all over jam mixture, smoothing top with offset spatula.
  6. Bake for 30 minutes. Sprinkle with 1 tablespoon (12 grams) granulated sugar, and loosely cover with foil. Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour more. Let cool in pan for 25 minutes. Remove from pan, and let cool completely on a wire rack.
Any flavor of jam can be used, so feel free to use your favorite or whatever flavor you have on hand.


The post PB&J Cake appeared first on Bake from Scratch.

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