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All the peanut butter and jam lovers, this ones for you! here is a moist buttery cake with jam in middle. Add in chocolate chips to the batter if desired.


  • 2 1/2 cups sifted flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 1/4 cup chunky peanut butter (can use 1/3 cup if desired)
  • 2 teaspoons vanilla
  • 3 large eggs, room temp
  • 1 cup sour cream
  • 1 cup jam or jelly, more jam can be used if desired (ANY FLAVOUR)


  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a Bundt pan.
  • In a small bowl sift the flour, baking powder, baking soda and salt.
  • In a large bowl, cream butter and sugar until fluffy (about 4 minutes).
  • Add in eggs; beat well until combined.
  • Add in peanut butter and vanilla; beat well.
  • Beat in sour cream until blended.
  • Reduce the mixer to low speed, and gradually add in the flour mixture until combined.
  • Spoon HALF of the batter (about 3 cups) into prepared Bundt pan.
  • Dollup about half of the jelly over the batter (avoiding the edges of pan).
  • Partially stir/swirl the jelly over the batter with a knife.
  • Spoon the remaining batter into the pan.
  • Then swirl the remaining jelly into batter.
  • Bake for about 1 hour, or until cake is done (check after about 50 minutes).

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