Try this Peanut Butter And Jelly Swirl Bundt Cake recipe, or contribute your own.
Suggest a better descriptionMore 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. Welchs 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 doesnt suggest it, a piece of this cake absolutely requires a big glass of ice-cold milk. Posted to MM-Recipes Digest V4 #6 by janet
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Serving Size: 1 Serving (2514g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7521 | ||
Calories from Fat: 1257 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.7g | 186 % | |
Saturated Fat 48.1g | 241 % | |
Monounsaturated Fat 51.4g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 3262.2mg | 1004 % | |
Sodium 6971.5mg | 240 % | |
Potassium 2127.5mg | 56 % | |
Total Carbohydrate 1459.2g | 429 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 1445.5g | ||
Protein 142.6g | 204 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7521
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