2 1/2 c All-purpose flour
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter; at room
-temperature
2 c Sugar
1/4 c Chunky-style peanut butter
2 ts Vanilla extract
3 lg Eggs
1 c Dairy sour cream
1/2 c Welch’s Grape Jelly
More Back of the Box Gourmet By Michael McLaughlin
If you can think of grape jelly and not think of peanut butter you must be
a recent immigrant from a distant star system. Welch’s is the brand we
earthlings reach for when we hunger for peanut butter and jelly. First
manufactured in 1923 by a company originally founded to produce a
non-archolic alternative to communion wine for teetotal Methodist churches,
the jelly was eventually packed in decorated glasses (Tom and Jerry, the
Flintstones, and Howdy Doody come immediately to my mind), no doubt
contributing to its kid appeal. No directions are needed for making a PB&J
sandwich, but turning the concept into a Bundt cake requires the following
formula.
Preheat oven to 350 degrees. Place baking rack in the bottom third of the
oven. Whisk together flour, baking powder, baking soda, and salt; set
aside.
In a large bowl of an electric mixer, 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 a greased 12-cup Bundt pan.
Dollop 3 T. of the jelly over batter, avoiding edges of pan. Partially stir
jelly into batter using a skewer or thin-bladed knife. Spoon remaining
batter into a pan and dollop and swirl remaining jelly into batter.
Bake for 1hour or until a wooden pick inserted into center comes out clean.
Let cake cool in pan for 10 min., then invert onto wire rack. Serve warm or
at room temperature.
Gilding the Lily: Though the recipe doesn’t suggest it, a piece of this
cake absolutely requires a big glass of ice-cold milk.
Yields
1 servings