Prep 5 mins
Cook 30 mins
This is for the peanut butter & jelly lovers out there. I've made it for a breakfast treat and also as a dessert. We find it to be good anytime!!! I like it because the ingredients are things you usually have on hand.
- Heat oven to 400.
- Grease layer pan 9X 1 1/2 inches.
- Mix baking mix& sugar.
- Cut in peanut butter.
- Mix in milk and egg.
- Beat vigorously 1/2 minute.
- Spread in pan
- Spoon jelly or jam onto batter and spread thinly
- Bake 25 to 30 minutes or until light brown Serve warm.
It smelled GREAT while cooking, but then was very, very dry. I will try again and this time mix 1/2 cup jelly in the batter, and then spread another 1/2 cup on top. I nuked the jelly before putting on top, and it was very easy to spread. Update 11-26-09-- I doubled the peanut butter and baked at 375. I also decided how I was going to cut it before baking and put a heaping tsp of preserves on top of each serving.
This was soooo easy to make. Used a 8x8 pan, took the whole 30 min to bake. Instead of spreading the jam on top, I just dropped spoonfulls here and there over batter. The spots where it sunk in were extra special bites. Might try spreading half the batter, half the jelly, batter, jelly to make a more layered swirly cake next time. MMMMM thanks for posting this easy recipe.
This was easy to make and the kids loved it. I used homemade Freezer Strawberry Jam recip#31972 for the jam. The cake did seem a little dry, so if I were to make it again I would probably add more jam. Thanks for posting!