Peanut Butter Jelly Swirl Bundt Cake
Indulge in the ultimate nostalgic dessert with this Peanut Butter Jelly Swirl Bundt Cake, a stunning twist on the classic PB&J sandwich. This moist and tender cake features rich, creamy peanut butter and fruity strawberry jelly swirled into a buttery batter, creating a perfect harmony of salty and sweet in every bite. With its beautiful marbled design and a dusting of powdered sugar, this Bundt cake is as eye-catching as it is delicious. Ready in just over an hour, it’s an easy yet impressive treat for gatherings, brunches, or simply satisfying your snack-time cravings. Serve it with a glass of cold milk or a warm cup of coffee for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.5 cups creamy peanut butter
- 0.5 cups strawberry jelly or jam
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch Bundt pan to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the dry flour mixture and the sour cream to the wet mixture, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Spoon about one-third of the batter into the prepared Bundt pan, spreading it evenly.
In a separate bowl, combine the creamy peanut butter with 1/2 cup of the remaining batter until smooth. In another small bowl, ensure the jelly or jam is mixable for easy swirling.
Spoon dollops of the peanut butter batter and strawberry jelly onto the batter in the pan. Use a knife or skewer to gently swirl the peanut butter and jelly into the batter.
Repeat with another third of the plain batter, followed by another round of peanut butter batter and jelly. Swirl gently again.
Finish with the remaining plain batter on top, smoothing it out evenly.
Bake the Bundt cake in the preheated oven for 45-50 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 about 15-20 minutes before inverting it onto a serving plate to cool completely.
Once cooled, dust the cake with powdered sugar for a decorative finish, if desired.
Slice and serve your Peanut Butter Jelly Swirl Bundt Cake with a glass of milk or a hot cup of coffee. Enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 33.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 116 mg | 2% | |
*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.
