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    You are in: Home / Recipes / Peanut Butter Jelly Swirl Bundt Cake Recipe
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    Peanut Butter Jelly Swirl Bundt Cake

    Peanut Butter Jelly Swirl Bundt Cake. Photo by OutRAGme_985

    1/6 Photos of Peanut Butter Jelly Swirl Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Kittencalskitchen's Note:

    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.

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    Ingredients:

    Yield:

    BUNDT C ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 08, 2006

      55

      What a treat! Could hardly wait for it to cool down before tasting. Mmmmm. Used a round pan (without the "whole"in the middle) and needed the full hour for it to bake. The last ten minutes I put a piece of parchment paper over the cake, to prevent it from browning too much. Did not have any problem with the jam being exposed, maybe cause I did not have to turn the cake, just eased it out with the help of two "handles" made of parchment paper which I had put cris-cross on the bottom of the pan (after greasing and flouring). This time I used blueberry jam and will also try it adding chocolate chips as you suggested. Thanks so much for sharing this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2014

      15

      I was not a fan of this cake. It smelled like absolute heaven when I was cooking it, and fresh from the oven it was a peanut butter lovers dream wafting out on the heat. However after cutting into it, I was disappointed. I upped the amount of peanut butter and it still didn't taste like anything but dried yellow cake. <br/><br/>I'm not sure why this happened, all the instructions were followed but it was not to my taste at all. I found it boring and lifeless.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2009

      55

      Easy, quick chaneable by changing the jam. The batter, without the jam was fantastic off the spoon. I used homemade peanut butter and melted it in the microwave before putting it in the batter. It was subtil;, but there. An inexpensive winner. Also, no sour cream in France, I used plain yogurt with no problem.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Peanut Butter Jelly Swirl Bundt Cake

    Serving Size: 1 (1563 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5261.4
     
    Calories from Fat 1684
    32%
    Total Fat 187.2 g
    288%
    Saturated Fat 95.1 g
    475%
    Cholesterol 921.6 mg
    307%
    Sodium 4599.6 mg
    191%
    Total Carbohydrate 833.1 g
    277%
    Dietary Fiber 17.1 g
    68%
    Sugars 520.5 g
    2082%
    Protein 73.5 g
    147%

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