Peanut Butter and Jelly Coffeecake
Indulge in the nostalgic flavors of a classic sandwich reimagined with this decadent Peanut Butter and Jelly Coffeecake. Perfectly moist and buttery, this layered treat combines swirls of creamy peanut butter and sweet fruit jelly within a rich cake base, all topped with a buttery crumb topping that adds the perfect crunch. Easy to prepare and baked to golden perfection, this coffee cake is a delightful fusion of comfort food and elevated baking. Ideal for breakfast, brunch, or an afternoon treat, it pairs perfectly with a hot cup of coffee or tea. With its irresistible flavor profile and crumbly texture, this recipe is sure to become a new favorite for peanut butter and jelly lovers everywhere.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 units large eggs
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 0.75 cups creamy peanut butter
- 0.5 cups fruit jelly (strawberry or grape recommended)
- 0.5 cups all-purpose flour (for crumb topping)
- 0.25 cups brown sugar, packed
- 3 tablespoons cold unsalted butter, cubed
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoons salt.
Add the softened butter to the dry ingredients and mix using a hand mixer or stand mixer until the mixture resembles coarse crumbs.
In a small bowl, whisk together the eggs, milk, and vanilla extract. Gradually add this wet mixture to the dry ingredients, blending until smooth.
Transfer half of the batter into the prepared baking pan, spreading evenly with a spatula.
In a microwave-safe bowl, warm the peanut butter slightly (10-15 seconds) to make it easier to spread. Drop spoonfuls of peanut butter onto the batter and gently swirl using a knife.
Next, drop small dollops of jelly on top of the swirled peanut butter. Use a clean knife to gently swirl the jelly into the peanut butter and batter.
Spread the remaining batter over the top, carefully smoothing it to cover the filling layers.
To prepare the crumb topping, combine 0.5 cups of flour and 0.25 cups of brown sugar in a bowl. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the coffeecake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 36.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 242 mg | 5% | |
*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.
