Day 27 of I Like Big Bundts: 30 Days of Bundt Cakes
Peanut Butter & Jelly Swirl Bundt
Peanut Butter & Jelly Swirl Bundt
I still love the PB&J sandwich. I have one at least once a week for breakfast or a snack. When I was a kid, it was super white Wonderbread, but now it is wheat bread with homemade jam. But the combo is always just perfect. Sometimes I slip in a banana too. Yeah, I know, c-r-a-z-y.
I'm hoping you celebrate a great food holiday: National Bundt Day on November 15th. In only three short days! I've been making 30 Bundts in the 30 days leading up the National Bundt Day. Just don't ask how much butter I've used. Just don't go there.
JustJenn's PB&J cupcakes! I proclaim that these rock...since I was lucky enough to try one! :)
Holy smokes. Book Patrol wrote the nicest post about my blog and the fact that I have a Bundt in the Oven (Love that pun...I'll have to use that next year...WAIT, there ain't gonna be a next year!) Two members of the library made the Persimmon Bundt! Rock on baking librarians!
And kdiddy.org made Day #1 Bundt and likes to write the word Bundt in her post! Hee hee. I hope you had friends help you finish the Bundt!
Time is ticking! National Bundt Day is Sunday, November 15th. Sweet. See you tomorrow for, you guessed it, another Bundt! Bundt! Bundt!
- mary the food librarian
Peanut Butter & Jelly Swirl Bundt Cake
from Welch's website
You can find the recipe on the Welch's website, but I found the listing of ingredients confusing. Who lists flour, baking powder, baking soda with different ingredients in-between? So I reordered things here and left the Welch's instructions.
2 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter (one stick), at room temperature
2 cups sugar
3/4 cup chunky-style peanut butter
2 tsp. vanilla
3 large eggs
1 cup dairy sour cream
1/2 cup Welch's Grape Jelly
1. Preheat oven to 350 degrees. Place baking rack in bottom third of oven.
2. Whisk together flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter and sugar together until light and fluffy. Add peanut butter and vanilla, beating until well combined. Add eggs, one at a time, beating until incorporated. Beat in sour cream. Reduce mixer to lowest speed and gradually add flour mixture, mixing until just blended. Spoon half of the batter (about 3 cups) into greased 12 cup bundt pan. Dollop 3 Ts of the jelly over batter avoiding edges of pan.
3. Partially stir jelly into batter using a skewer or thin bladed knife. Spoon remaining batter into pan and dollop and swirl remaining jelly into batter. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Let cake cool in pan for 10 minutes, then invert onto wire rack. Serve warm or at room temperature.
I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt
Day 22: Whipped Cream Bundt
Day 23: Peanut Butter and Chocolate Bundt
Day 24: Brown Sugar and Chocolate Chip Pound Bundt with Maple-Espresso Glaze
Day 25: My Big Fat Greek Yogurt Lemon Bundt
Day 26: Orange Cranberry Bundt