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.
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.
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.
I really wanted to like this cake but it just didn't do it for me. I could not taste the peanut butter flavor maybe it was because I used all natural peanut butter.
What a delicious cake! I like cakes made with peanut butter anyway but the jam is an added bonus. I used President's Choice 50% Fruit Strawberry Jam - an entire jar is sufficient to make this cake. I also used creamy peanut butter instead of chunky since that is all I had at home. I will certainly be making this cake again!
This was awesome! I used some peanut butter chips as another reviewer suggested and strawberry jam. I used the 1/3 cup of crunchy peanut butter. I'll definitely make this again! Thanks so much for sharing this recipe!!
We also loved this cake..used the chocolate chip suggestion..just had to make sure chips and peanut butter didnt touch pan..Thanks
Just thought I'd add to the chorus of people who loved this cake...it's great! I was careful to make sure the jam didn't touch the sides of the pan (because of other posters' comments), and I had no trouble at all removing it. Thanks for the recipe!
This was great!!!!!!!! I didn't have any sour cream so instead I used 1/2 cup of vanilla yogurt(I only used 1 tsp of vanilla) and 1/2 cup of raspberry yougurt because I used raspberry jam. I also floured the pan and waited for the cake to cool completly before I removed it from the pan to prevent it from falling apart where the jam was. Forget about PB&J sandwitches, this is all I will be making now! Thanks for the recipe KITTENCAL!
Made this morning to bring to work. I tested it and it's pretty good. I took out after 50 minutes because it was getting pretty brown but the inside seems to still not be quite done. It's ok and I'm sure it will get eaten. I used raspberry jam and like a previous poster the jam was exposed on the top after turning out onto platter. Raspberry isn't my favorite but had some given as a gift so that's what I used. I'm sure I will make again. Thanks again KITTENCAL for another great recipe.