• 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)

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

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.