Peanut Butter And Jelly Crumb Cake Food

PEANUT BUTTER AND JELLY CRUMB CAKE

Steps:

• Preheat the oven to 375°F. Grease a 9- or 10-inch springform pan.
• Combine the peanut butter, flour, brown sugar, and peanuts using a fork or your fingers until large crumbs form. Refrigerate while you make the cake.
• Whisk together the eggs, milk, and vanilla. Set aside.
• Whisk together the flour, baking powder, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
• Reduce mixer speed to low, and slowly add the egg mixture. Mix well.
• Gradually add the flour mixture, mixing just until combined.
• Transfer the batter to the prepared pan, spreading evenly.
• Stir or whisk the jam until it is easily spreadable. Dollop the jam over the cake batter, and then spread the jam over the cake batter. Crumble the chilled topping over the jam.
• Bake 40 to 45 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
• Cool the cake in the pan for 10 minutes. Then release the sides of the pan and transfer the cake to a wire rack to cool completely.

PEANUT BUTTER AND JELLY CRUMB CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
• Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
• For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.

PEANUT BUTTER CRUMB CAKE

Steps:

• Preheat oven to 375°F.
• MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
• MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
• Slowly beat in the brown sugar.
• Add the eggs, one at a time, beating until fluffy after each addition.
• Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
• Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
• Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool slightly before serving.
• Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.

PB&J GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
• Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with an offset spatula. Sprinkle with the peanuts.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
• For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners' sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don't melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.

NO-BAKE PB&J SANDWICH CHEESECAKE

Steps:

• For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.
• Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
• For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
• For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
• Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
• Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
• Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.

PEANUT BUTTER AND JELLY SANDWICH CAKE

Steps:

• Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
• Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
• Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
• Spread a thick layer of peanut butter frosting on the bottom cake half.
• Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
• Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

PEANUT BUTTER AND JELLY BUNDT CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
• For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

PEANUT BUTTER 'N' JELLY CAKE

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.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat oven to 350'F.
• Grease sides and bottom of 13x9 pan.
• In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
• While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
• When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
• In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

PEANUT BUTTER & JELLY SNACK CAKE

Steps:

• In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
• Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
• Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
• Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.

PEANUT BUTTER CAKE WITH CRUMB TOPPING-AWARD WINNING

Steps:

• Preheat oven to 350.
• spray 13x9 baking pan.
• beat together butter, peanut butter and honey in large bowl until well blended.
• blend in eggs and vanilla.
• sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
• pour into prepared pan.
• combine topping ingredents and crumble over cake batter.
• bake 25-30 minutes or until a toothpick inserted into center come out clean.
• serve warm or room temperature.

PEANUT BUTTER AND JELLY COFFEE CAKE

Steps:

• Heat oven to 400.
• Grease layer pan 9X 1 1/2 inches.
• Mix baking mix& sugar.
• Cut in peanut butter.
• Mix in milk and egg.
• Beat vigorously 1/2 minute.
• Spread in pan
• Spoon jelly or jam onto batter and spread thinly
• Bake 25 to 30 minutes or until light brown Serve warm.