Peanut Butter Jelly Cake Black Currant (Print)

Moist peanut butter cake with tangy black currant jam center and luscious sauce

# Ingredients:

→ Peanut Butter Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup creamy peanut butter
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk

→ Black Currant Jam Center

11 - 1/2 cup black currant jam or preserves

→ Black Currant Sauce

12 - 1 cup fresh or frozen black currants
13 - 1/3 cup granulated sugar
14 - 2 tablespoons water
15 - 1 teaspoon lemon juice

# Instructions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and creamy peanut butter until smooth and creamy.
04 - Add granulated sugar to the butter mixture and beat until light and fluffy, approximately 2-3 minutes.
05 - Add eggs one at a time to the mixture, beating well after each addition. Mix in vanilla extract.
06 - Alternately add the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
07 - Spread half the batter into the prepared pan. Spoon black currant jam evenly over the batter, leaving a 1/2-inch border at the edge. Gently spread the remaining batter on top to cover the jam.
08 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Combine black currants, sugar, and water in a small saucepan. Bring to a boil, then simmer for 8-10 minutes until thickened and syrupy. Stir in lemon juice and cool slightly.
10 - Serve cake slices drizzled with black currant sauce.

# Pro Tips:

01 -
  • It tastes like a beloved sandwich transformed into something elegant enough to serve when people come over.
  • The black currant sauce adds a sophisticated tartness that keeps the peanut butter from feeling heavy or one-note.
  • You'll actually look forward to dessert time because this one feels playful rather than predictable.
02 -
  • Black currant jam can vary wildly in sugar content and texture, so taste yours before adding it to the cake—if it's very stiff, loosen it slightly with a spoon of water.
  • Room temperature eggs truly do make a difference here; cold eggs won't incorporate smoothly and can leave you with a speckled, grainy batter.
  • The sauce thickens more as it cools, so don't panic if it looks a bit loose when hot; it will set to the perfect drizzle consistency.
03 -
  • Freeze the jam for 15 minutes before spreading it on the batter so it doesn't sink through the first layer and create a soggy middle.
  • A slight overmix in the final stages is better than undermixing, which leaves flour pockets and dense spots in the baked cake.
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