Peanut Butter and Jelly Pound Cake

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.

Print Recipe
Peanut Butter and Jelly Pound Cake
Course Dessert
Prep Time 20 minutes
Cook Time 1 1/2 hours
Course Dessert
Prep Time 20 minutes
Cook Time 1 1/2 hours
  1. Preheat oven to 375 degrees.
  2. Grease 9x5x3-inch loaf pan.
  3. In a mixing bowl, cream brown sugar and 1 1/2 sticks butter together.
  4. Add milk and peanut butter to bowl; stir.
  5. Whisk in eggs one at a time.
  6. Add cinnamon extract.
  7. In another mixing bowl, combine salt, flour, and baking powder - stir with a fork.
  8. Pour 1/3 peanut butter mixture into flour and stir.
  9. Repeat above step with remaining peanut butter mixture.
  10. Pour batter into loaf pan.
  11. Mix remaining butter and preserves and drop by the spoonful into loaf pan; using a knife, swirl the jelly into the cake batter. - The aim is to create a marbling effect.
  12. Bake for one hour uncovered.
  13. Then, cover with foil and bake until a knife inserted through the middle comes out clean (approx. 20 minutes).

1 Comment

  1. This is awesome!!! It was so easy to make and it became my breakfast for a few days! I just sliced it and ate it, but I can’t wait to make it again and try making some toasts or sandwiches with it! So good!

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