The Perfect Pair: Peanut Butter Pound Cake with a Jam Swirl

How To Make The Best Peanut Butter Pound Cake Recipe!https://youtu.be/jdbZnglaqowThis moist and decadent treat boasts a velvety texture with a subtle nutty undertone, perfectly complemented by the sweet-tart burst of blueberry jam, making it a delightful choice for peanut butter lovers.

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Peanut Butter Pound Cake

Yield: 3-4

Author: apronmode

Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M

Looking for a unique cake recipe? Try this soft and moist peanut butter pound cake swirled with blueberry jam! It's an easy, delicious treat that’s perfect for peanut butter lovers. This simple cake, made with butter, eggs, peanut butter, and whipping cream, bakes to perfection in just 35 minutes. Add blueberry jam for an extra touch of sweetness, and serve it for dessert or a cozy afternoon snack. The rich flavor of peanut butter and the fruity swirl of jam make this pound cake a must-try!

Ingredients

• 80g Unsalted Butter, Softened
• 40g Granulated Sugar
• 3 Large Eggs
• 30g Peanut Butter
• 1/2 tsp Vanilla Extract
• 80g Cake Flour
• 2g Baking Powder
• 30g Whipping Cream
• 3-4 tsp blueberry jam (optional)

Instructions

1. Preheat your oven to 350°F. Grease and line a 7x3-inch cake pan with parchment paper.
2. In a small bowl, lightly beat the eggs with a whisk. Set aside.
3. In a large mixing bowl, use a hand mixer to cream together the softened butter and granulated sugar until smooth and fluffy.
4. Gradually add the beaten eggs to the butter mixture, pouring in a little at a time. Mix on medium speed for about 25-30 seconds after each addition, ensuring the mixture is well combined before adding more.
5. Once the eggs are fully incorporated, add the peanut butter and vanilla extract. Mix on medium speed until everything is well combined and smooth.
6. In a separate bowl, whisk together the cake flour and baking powder. Gradually add this mixture to the batter, mixing on low speed just until combined.
7. Pour in the whipping cream and mix on low speed until just incorporated. Be careful not to overmix.
8. Pour half of the batter into the prepared cake pan and smooth the top. Spoon the blueberry jam over the batter, using a toothpick or a stick to gently swirl the jam. Pour the remaining batter on top and smooth it out. Add a little more jam on top and swirl again for a decorative effect.
9. Bake the cake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

It was one of those days when she craved something simple yet indulgent—a cake that felt like comfort on a plate. She decided to make a peanut butter pound cake, rich and creamy with a swirl of blueberry jam running through it. As she gathered the ingredients, she could already imagine how the soft cake and sweet jam would combine to create a perfect bite.

In the quiet of her kitchen, she creamed the butter and sugar until it was light and fluffy, the rich scent of peanut butter filling the air as she added it to the mix. Gradually, she beat in the eggs, each one adding richness and structure to the batter. As the ingredients came together, the batter turned silky smooth, thick with peanut butter and a hint of vanilla. She could almost taste the creamy goodness that awaited her.

Sifting the cake flour and baking powder into a separate bowl, she worked carefully, knowing that the lightness of the flour would give the cake its soft, tender crumb. Once the dry ingredients were mixed in, she added a splash of whipping cream, its richness enhancing the already decadent batter. She stirred carefully, making sure not to overmix, wanting the cake to be light but rich at the same time.

The next step was her favorite part—adding the blueberry jam. She poured half of the peanut butter batter into the prepared cake pan, smoothing the top before spooning generous dollops of jam over it. With a toothpick, she gently swirled the jam into the batter, creating beautiful patterns that promised fruity bursts in each slice. After covering it with the remaining batter, she added another swirl of jam on top, finishing the cake with a decorative touch.

Sliding the pan into the oven, she set the timer and waited. The warm, nutty aroma of peanut butter soon filled the kitchen, mingling with the sweet scent of baking cake. She peeked into the oven, watching as the cake rose and the top turned golden, with little pools of jam peeking through the surface. After 35 minutes, the cake was perfectly baked, its edges crisp and golden, while the center remained soft and tender.

Once the cake had cooled, she sliced into it, revealing the delicate swirls of blueberry jam inside. The first bite was heavenly—rich peanut butter flavor combined with the sweet-tart jam, all wrapped in a soft, buttery cake. It was the perfect balance of creamy and fruity, with the texture of the pound cake adding just the right amount of density to each bite.

As she enjoyed a slice, she marveled at how such simple ingredients could create something so delicious. The peanut butter gave the cake a rich, creamy texture, while the blueberry jam added a burst of sweetness that made each bite feel special. This wasn’t just any pound cake—it was a celebration of comfort, indulgence, and the joy of baking something from scratch.

Whether served with a cup of coffee in the morning or as a sweet ending to the day, this peanut butter pound cake with blueberry jam was more than just a dessert—it was a reminder of how the simplest of ingredients could bring such joy.