Peanut Butter and Jelly Crumb Cake

This is the perfect cake for PB&J fans. Use your favorite jelly, jam or fruit preserves. If you can't find honey-roasted peanuts, roasted[ and salted ones are a good substitution.]

Total Time:
2 hr 40 min
40 min
1 hr
1 hr

12 to 14 servings

  • Cake:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups packed light brown sugar
  • 2/3 cup smooth peanut butter
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup milk
  • 3/4 cup raspberry, strawberry or grape jelly
  • Topping:
  • 3/4 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2/3 cup honey-roasted peanuts, roughly chopped
  • 1/4 teaspoon fine salt
  • 4 tablespoons unsalted butter, softened
  • Confectioners' sugar, for dusting
  • 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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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