Peanut Butter and Jelly Bundt Cake

Peanut Butter and Jelly Bundt Cake

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Peanut Butter and Jelly Bundt Cake

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Ingredients
  • 2 ½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup softened butter
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 cup plain Greek yogurt
  • 3 Eggs
  • 1 cup natural peanut butter ( I used The Roasted Nut’s plain)
  • 1 cup strawberry or raspberry jam
  • ¼ cup milk ( skim, 1%, 2 % or almond)
  • Peanut Butter Glaze
  • ¼ natural peanut butter ( The Roasted Nuts plain)
  • ⅔ of a cup of powdered sugar
  • 3 tbsp milk ( I used almond)
Directions
Step 1
Preheat the oven to 350•F Spray the pan with non stick spray, make sure you get the inside and between the sides
Step 2
In a medium bowl sift flour, baking soda, baking powder and salt. Stir and set aside.
Step 3
Add softened butter and both sugars to a mixer on low until blended together.
Step 4
Add in the eggs one at a time with the mixer still going. Add the Greek yogurt and peanut butter and continue to keep the mixer on low. Slowly add the milk in and mix until just combined.
Step 5
Use a rubber spatula to pour half of the batter evenly into the Bundt pan and ensure that it gets into the side edges of the pan.
Step 6
Using a large spoon place the jam onto the batter and press very lightly to spread over.
Step 7
Take the remainder of the batter and pour evenly on top of the jam layer, ensuring that you get the batter into the side edges and smooth using a rubber spatula.
Step 8
Place in the middle rack of the oven and bake for 30 minutes then loosely cover with foil and return to the oven to continue baking for another 15 minutes.
Step 9
Use a toothpick to ensure that cake is cooked throughout. If the toothpick comes out clean the cake is done. If it is not, place back in the oven for another 3- 5 minutes and check again.
Step 10
Remove cake from the oven and place on a wire rack to cool for 5 minutes.
Step 11
After 5 minutes take a cooling rack and place over the top of the cake and then slowly flip it over. Let the cake sit and gently tap on the bottom of the pan before lifting the pan straight up away from the cake.
Step 12
Let the cake cool completely before adding peanut butter drizzle.
Step 13
Peanut Butter Glaze
Step 14
Add the ingredients into a medium size mixing bowl and using a handheld mixer turn the speed to medium high and beat until it is smooth and creamy.
Step 15
Use a small dish with a pouring spot to slowly pour the peanut butter glaze over the cake, ensuring that you get into each crevice. Let the glaze drip and run down the sides and middle.
Step 16
Keep the cake covered at room temperature for up to 3 days. You can slice and wrap pieces into plastic wrap and place in a freezer bag for up to 3 months. Remove from the freezer 30 minutes before serving.

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