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Peanut Butter Jelly Swirl Bundt Cake

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Member since 2006

Serves | Prep Time | Cook Time


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).

Pairs Well With


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.

If you do not like jam add pie filling - the beauty is adding the Jam
YOu can try without adding the jam and let us know how it turns out

looks deliciouso! I can't wait to try this! Will it be ok if I don't add the jam? I'm really not a fan of any jam

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