Peanut Butter and Jelly Bundt Cake

If you want to add more lacto ovo vegetarian recipes to your recipe box, Peanut Butter and Jelly Bundt Cake might be a recipe you should try. This recipe serves 14. This dessert has 341 calories, 7g of protein, and 15g of fat per serving. For 46 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 27 fans. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. If you have salt, baking soda, confectioners' sugar, and a few other ingredients on hand, you can make it. With a spoonacular score of 23%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Peanut Butter and Jelly Bundt Cake, Chocolate Peanut Butter Bundt Cake with Sweet Peanut Butter Icing, and Peanut Butter 'N' Jelly Cake.

Servings: 14

Preparation duration: 35 minutes

Cooking duration: 110 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: a 10-cup bundt pan For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl. Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined. Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely. For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

 

Step by step:

1. Special equipment: a 10-cup bundt pan

2. For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.

3. Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed.

4. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.

5. Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer.

6. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

7. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.

8. For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

Nutrition Information:

covered percent of daily need