The beautiful thing about pound cake is how simple it is. It’s classic. It’s no-fuss. And it tastes great.
It’s also super easy to jazz up!
Variations range from apple to zucchini and everything between.
I cleaned out my kitchen cabinets last week and noticed a couple of jars of unopened peanut butter.
My curiosity senses started tingling.
First of all, why did I have so much peanut butter? Second, what should I do with it?
Bake, of course! The first thing I tried was a 100% peanut butter pound cake, with no jelly incorporated into the actual cake.
It was good, not too sugared and the peanut butter flavor present but not overwhelming.
I still wanted to kick it up another notch. No better way to do that then to add another layer of flavor or, in this case, a layer of yummy jam.