Best Peanut Butter And Jelly Loaf Cake Recipe By Tasty Recipes

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PEANUT BUTTER 'N' JELLY CAKE



Peanut Butter 'N' Jelly Cake image

I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups confectioners' sugar
4 to 6 tablespoons whole milk
3/4 cup grape jelly
Dry roasted peanuts, optional

Steps:

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER AND JELLY LOAF CAKE RECIPE BY TASTY



Peanut Butter And Jelly Loaf Cake Recipe by Tasty image

Here's what you need: strawberry, gelatin, granulated sugar, glucose, kosher salt, citric acid, cream cheese, creamy peanut butter, powdered sugar, kosher salt, heavy cream, vanilla extract, nonstick cooking spray, cinnamon raisin bread

Provided by Jody Tixier

Categories     Bakery Goods

Yield 6 slices

Number Of Ingredients 14

2 pt strawberry, tops removed
1 sheet gelatin, silver
2 tablespoons granulated sugar
2 tablespoons glucose
⅛ teaspoon kosher salt, divided
⅛ teaspoon citric acid
¾ cup cream cheese
1 ¾ cups creamy peanut butter
1 ½ cups powdered sugar
18 g kosher salt
2 ½ cups heavy cream
¼ teaspoon vanilla extract
nonstick cooking spray, for greasing
12 slices cinnamon raisin bread

Steps:

  • For the sorbet, feel free to use store-bought, or make your own: Place the strawberries in a blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve into a bowl and discard the pips.
  • Bloom the gelatin sheet by soaking it in a small bowl of cold water until softened, about 2 minutes.
  • In a small saucepan over low heat, gently heat a small amount of the strained strawberry puree. Add the sugar, glucose, salt, and citric acid and whisk to combine.
  • Next, gently squeeze the bloomed gelatin to remove any excess water. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is over bloomed; discard the gelatin and start over. Once bloomed, add the gelatin to the pot and whisk until fully dissolved.
  • Pour the heated strawberry mixture to the reserved strawberry puree and whisk to combine.
  • Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but will keep in an airtight container in the freezer for up to 2 weeks.
  • Make the peanut butter cream: In a stand mixer fitted with the paddle attachment, cream cream cheese on medium speed until fluffy. Add half of the peanut butter and beat to combine. Scrape down the bowl, then add the rest of the peanut butter and mix to incorporate. Add the powdered sugar in 2 additions, adding the salt to the final addition.
  • Add the vanilla to half of the heavy cream. With the mixer on medium speed, stream the vanilla cream into the peanut butter mixture and whip until light and fluffy. Scrape down the sides of the bowl.
  • In separate large bowl, whip the remaining heavy cream until it forms stiff peaks.
  • Fold a large scoop of the whipped cream into the peanut butter mixture until fully combined, followed by the remaining whipped cream. Fold until light and fluffy.
  • Assemble the loaf: Grease the loaf pan with nonstick spray and line with plastic wrap.
  • Layer 4 slices of cinnamon raisin bread across the bottom of the pan in a single layer. Trim the edges if necessary to perfectly fill the entire base of the pan.
  • Spread ¼ of the peanut butter cream, about 1 cup (240 g), into the pan and smooth out to create a flat, even layer. Place pan into the freezer to firm up, about 5 minutes.
  • Once the peanut butter layer is set, spread half of the softened strawberry sorbet across in an even layer.
  • Follow the sorbet with another cup of the peanut butter cream and layer in 4 more slices of cinnamon raisin bread, trimming to fit. Spread 1 cup of peanut butter cream over the bread and return to the freezer to let firm up, another 5 minutes.
  • Once the peanut butter layer is set, spread the remaining softened strawberry sorbet across in an even layer, followed by the final cup of the peanut butter cream. Top the loaf with 4 more slices of cinnamon raisin bread in a single, seamless layer and return loaf to freezer and let set up completely, about 25 minutes.
  • Remove the loaf from pan, peel off the plastic wrap, and slice to serve.
  • Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 103 grams, Fat 74 grams, Fiber 8 grams, Protein 24 grams, Sugar 46 grams

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