The beloved childhood lunchbox favorite gets reinvented as a decadent treat. Fluffy, moist peanut buttery cake is swirled with jam and topped with salty, cinnamon-scented peanut-oat crumbles. This recipe is so delightfully nostalgic, you will find yourself wanting to slice it up, straight out of the oven. Go ahead, darling.
Peanut Butter and Jelly Coffee Cake
Inspired by The Candid Appetite
Makes one 8x8x2 square cake
Crumble:
3/4 cup all-purpose flour
1/4 cup rolled oats
1/2 tsp ground cinnamon
1/4 tsp salt
1 stick unsalted butter, at room temperature
2 heaping tbsp creamy peanut butter
1 tbsp molasses
1/2 cup granulated sugar
1/3 cup roasted salted peanuts, chopped
Coffee Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
heaping 1/4 cup creamy peanut butter
1 tbsp molasses
1 cup sugar
2 eggs, 1 egg yolk
1 tsp pure vanilla extract
1 cup full-fat buttermilk
1/3 cup strawberry or raspberry jam
Crumble:
In a small bowl, whisk flour, oats, cinnamon, and salt. In a medium bowl, beat together butter, peanut butter, and molasses until smooth. Beat in sugar until soft and fluffy, about 2 minutes. Use fingers to rub in dry ingredients, followed by peanuts.
Cake:
Preheat oven to 350 degrees Fahrenheit and butter and 8x8x2 pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter, peanut butter, and molasses until smooth. Beat in sugar until fluffy, about 2 minutes. Beat in eggs one at a time, followed by egg yolk. Beat in dry ingredients in halves, alternating with buttermilk. Pour mixture into prepared pan. Dollop with jam, then use a knife to gently swirl the jam into the cake (making sure not to overmix). Divid crumble evenly on top of batter, then bake for 30-35 minutes, until a tester inserted into the center of the cake comes out clean, with moist crumbs attached. Let cool completely before slicing and serving. Cake will last up to two days, wrapped and at room temperature.
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