Peanut Butter and Jelly Coffee Cake
Indulge in the irresistible marriage of nostalgic flavors with this Peanut Butter and Jelly Coffee Cake! This soft and tender dessert features layers of rich peanut butter-infused cake paired perfectly with a fruity jelly center—choose your favorite jam, whether it’s classic grape, strawberry, or tangy raspberry. A buttery streusel topping, with an optional salty crunch from chopped peanuts, adds the perfect crumbly texture that takes this treat over the top. With just 20 minutes of prep and the comforting aroma of a homemade bake, this crowd-pleasing cake is ideal for brunch gatherings, tea time, or a sweet morning indulgence. Delight your taste buds and embrace a timeless flavor combo all in one delicious slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup smooth peanut butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 0.75 cup fruit jelly or jam (e.g., strawberry, raspberry, or grape)
- 0.5 cup all-purpose flour (for streusel topping)
- 0.25 cup brown sugar, packed (for streusel topping)
- 3 tablespoons cold unsalted butter, cubed (for streusel topping)
- 0.25 cup chopped salted peanuts (optional, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together 2.5 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined and avoid overmixing.
Spoon half of the batter into the prepared baking pan and spread it into an even layer using a spatula.
Spread the jam or jelly evenly over the batter, leaving a 1/2-inch border around the edges to prevent it from touching the sides of the pan.
Carefully spoon the remaining batter on top of the jelly layer and gently spread it to cover the jelly completely.
In a small bowl, make the streusel topping by combining 0.5 cups of flour, 0.25 cups of brown sugar, and cubed cold butter. Use a pastry cutter or your fingers to mix until it forms coarse crumbs. If desired, stir in the chopped peanuts for added crunch.
Sprinkle the streusel topping evenly over the coffee cake batter.
Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Optional: Dust with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
5805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 770.5 g | 280% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 423.5 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 621 mg | 48% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
