Peanut Butter and Jelly Crumb Cake

[songbird]

PEANUT BUTTER AND JELLY CRUMB CAKE

yield 8 TO 10 SERVINGS prep time 25 MINUTES cook time 45 MINUTES total time 1 HOUR 10 MINUTES


INGREDIENTS

FOR THE CRUMB TOPPING:

1/2 cup creamy peanut butter

1/4 cup all-purpose flour

1/4 cup firmly packed light brown sugar

1/4 cup chopped roasted salted peanuts


FOR THE CAKE:

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 & 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup jam


INSTRUCTIONS

TO MAKE THE CRUMB TOPPING:

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.


TO 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.

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