Peanut Butter and Jelly Snack Cake
This snack cake combines a classic combo of peanut butter and jelly. Similar to a blondie, it is rich and moist, with a bit of tartness from the jam and has a bit of crunch from roasted peanuts. This cake is super easy to make and is a delicious snack for tea time or a coffee break.
How did this recipe come about?
Funny enough, I made this recipe because I needed to use up leftover jam! We always seem to buy all sorts of jam, have a taste, and then it just sits in the fridge forgotten... 'til I found the jar and just knew I had to make something with it.
I also figured out that at the time I was playing around with ideas on what to make that National Peanut Butter and Jelly Day was fast approaching, so I guess you can say that it was meant to be that my jelly was to be paired with PB.
So here we are...
Why this recipe works:
It is really easy to make! You don't need a stand mixer or even a hand mixer and it's a simple 'dump and stir' kind of recipe. And it's flavours work since peanut butter and jelly are a classic and perfect combo.
Think of it as a peanut butter and jelly blondie. Its moist, rich, and delicious, but without the chocolate - though it would be extra delicious if you did add chocolate!
What is in the snack cake?
Peanut butter and jelly of course! But if you want to be specific, you'll need a few simple ingredients:
Smooth peanut butter - adds richness and flavour to the cake, though I highly recommend to use chunky peanut butter for added texture. Another delicious alternative would be any nut butter like almond or even cashew.
Jelly a.k.a jam - feel free to use your favourite. I used homemade raspberry jam because of its tartness and vibrant red colour, but you can use any flavour like strawberry, mixed berry, grape, etc.
All-purpose flour - used as the main structure of the cake.
Butter, melted - the butter is used to help create a light and fluffy texture in the cake, but because it is melted, it helps in making the cake chewier in texture.
Brown sugar - adds sweetness and is used instead of granulated sugar because it helps make the cake chewier in texture, and also the molasses in the brown sugar adds flavour.
Baking powder - used as a leavener to help the cake rise.
Eggs - adds richness and moisture, but also helps the cake rise.
Cinnamon - the secret ingredient to help add some spice and flavour to the cake.
Salt and vanilla - flavour enhancers!
Chopped roasted peanuts - for flavour and texture!
How to Make the Peanut Butter and Jelly Snack Cake:
This cake can be made in just a few easy steps:
Make the batter by mixing together the flour, baking powder, salt and cinnamon. Add the melted butter, brown sugar, peanut butter, eggs, and vanilla and mix together with a spatula until everything is thoroughly combined and no lumps remain.
Transfer the batter into a 9"x13" pan that has been lined with parchment paper, with the long sides overhanging. Spread the batter evenly, smoothing the top.
Swirl in the jam by dolloping spoonfuls into the batter then swirling with a butter knife to create a pretty swirl pattern.
Sprinkle which chopped roasted peanuts (hot tip* add chopped white or dark chocolate to make it extra rich and yummy)
Bake the cake in a preheated 350F oven for 20 to 25 min. until the cake is set in the middle and the edges are lightly golden. Let cool on a rack, then slice into squares. You can serve this warm or cooled completely.
