Peanut Butter and Jelly Swirl Bundt Cake

This past weekend we were invited by our friends’ M. and L. to their new house in Modi’in.  M. has been best friends with Rocker Dude since the womb (not really, they’ve been friends since 9th grade).  M. moved to America after he married L., and three months ago they finally moved back to Israel.  This was our first opportunity to spend the weekend together and we were very excited.  We were also excited because they have a little girl about nine months younger than the Little Rocker so she would have someone to play with.

L. asked me to make a side dish and dessert.  No problem.  I had seen this recipe on The Food Librarian‘s blog last week and I knew that I had to make it.  As most of us grew up in America (besides M.) with the ubiquitous peanut butter and jelly sandwich, I thought that we would all appreciated this.

A layer of strawberry jelly between the peanut butter batter.

Originally we had also planned a picnic with a mutual friend and his family, but their son came down with a fever so they were unable to join us.  But this cake would have been perfect.  It is sweet, while not being too sweet, and it is sort of healthy (all that peanut butter) and travels well.

Peanut Butter and Jelly Cake

This cake was a cinch to make – if you ever have a picnic or need to bring a kid-friendly cake that adults will enjoy too, here is your cake.

See that jelly swirl?

Peanut Butter & Jelly Swirl Bundt Cake
from Welch’s website

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 (I used strawberry 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.