Food blogging isn’t always pretty…not everything I make comes out in the nice little package I envision when starting a new recipe.
Take this Peanut Butter Bundt Cake with Jelly Glaze. I make bundt cakes all the time and think they are one of the most beautiful cakes around. I don’t always blog the cakes I make, but this cake… this cake I had big plans for. My friend Cindy over at Once Upon a Loaf is hosting Project PB&J where she has challenged bloggers to create a baked good of some sort representing the classic PB&J.
Over the weeks I’ve been envisioning a peanut butter bundt cake with a beautiful jelly glaze drizzled over it. What I got was…
What my kids got was an earful of curse words as I swore at the stupid bundt cake pan that held on to huge chunks of my delicious peanut butter cake!
Not so pretty, right?
When life hands you chunked up bundt cake and jelly glaze that has cooled because you’ve been sitting around cussing for to long, what do you do?
You make a parfait, of course! So now, instead of a beautiful Peanut Butter Bundt Cake with Blackberry Jelly Glaze, I give you Peanut Butter Bundt Cake & Blackberry Jelly parfaits. Yummy idea turned failure turned rebound success.
Either way you make it, this bundt cake is a PB&J Lover’s Dream. If you are a big PB&J fan make sure to check out the details and prizes surrounding Project PB&J over on Cindy’s blog. I hope you’ll join in on the fun!
Recipe: Peanut Butter Bundt Cake with Blackberry Jelly Glaze
For the cake:
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 1 cup dark brown sugar
- 2 teaspoons vanilla bean paste (can sub vanilla extract)
- 5 eggs
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
For the glaze:
- 1 cup blackberry jelly (or flavor of your choice)
- Heat oven to 350. Grease and flour 10 inch bundt cake pan. (Take it from me… do this really thoroughly)
- In large mixing bowl, combine butter, peanut butter, sugar, brown sugar, and vanilla paste; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low. Slowly add flour, baking powder, and salt; mix until well incorporated. Add milk, increase speed, mixing until batter is smooth and incorporated.
- Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
- Cool in pan 15 minutes on wire rack. Carefully remove from pan. Cool completely on wire rack.
- For glaze, simmer jelly in a saucepan until liquified. Drizzle warm glaze over cooled cake. Serve.