Peanut Butter 'N Jelly Cake
A kid-friendly, wholesome oatmeal cake topped with swirls of fruit jelly and a crunchy peanut butter oat streusel.
1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
2 tablespoons brown sugar, firmly packed
1/3 cup creamy or chunky peanut butter
1 tablespoon butter, softened
1 2/3 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup strawberry, raspberry or grape jelly
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with vegetable shortening.
- For Topping: In a small bowl, combine oats, flour and brown sugar. Cut in peanut butter and butter with two knives or fingertips until mixture is crumbly; set aside.
- For Cake: In a large bowl, combine flour, oats, brown sugar, baking powder and salt, mixing well.
- In small bowl, combine milk, melted butter, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Pour batter into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter.
- Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few crumbs clinging to it.
- Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.
Makes 9 servings.
Recipe and photograph provided courtesy of The Quaker Oats Company.