Best 6 Peanut Butter And Jelly Coffee Cake Recipes

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Coffee cake is a versatile treat that can be enjoyed for breakfast or as a dessert. It is a simple cake that is made with a batter that is poured over a layer of fruit or nuts. The most popular coffee cake is the peanut butter and jelly coffee cake. This cake has a moist and flavorful batter that is swirled with peanut butter and jelly. The cake is then baked until it is golden brown and has a crispy crust. Peanut butter and jelly coffee cake is a delicious and easy-to-make treat that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER AND JELLY COFFEE CAKE



Peanut Butter and Jelly Coffee Cake image

This is for the peanut butter & jelly lovers out there. I've made it for a breakfast treat and also as a dessert. We find it to be good anytime!!! I like it because the ingredients are things you usually have on hand.

Provided by Boca Pat

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups Bisquick baking mix
2 tablespoons sugar (I use Splenda)
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1/2 cup jelly (the flavor you like) or 1/2 cup jam (the flavor you like)

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.

PEANUT BUTTER AND JELLY COFFEECAKE



Peanut Butter and Jelly Coffeecake image

Make and share this Peanut Butter and Jelly Coffeecake recipe from Food.com.

Provided by Julie Bs Hive

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups Bisquick
2 tablespoons sugar
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1 cup jelly, any flavor

Steps:

  • Heat oven to 400° Grease a 9-in cake pan.
  • Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg. Beat vigorously for 1/2 minute. Spread in pan.
  • Spoon jelly onto batter and spread thinly.
  • Bake 25-30 minutes or until light brown. Serve warm or cold.

Nutrition Facts : Calories 321.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 29.9, Sodium 451.1, Carbohydrate 54.1, Fiber 1.5, Sugar 28.9, Protein 5.9

PEANUT BUTTER AND JELLY CRUMB CAKE



Peanut Butter and Jelly Crumb Cake image

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.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 12 to 14 servings

Number Of Ingredients 17

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
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 teaspoon fine salt
3/4 cup milk
3/4 cup raspberry, strawberry or grape jelly
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

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 'N' JELLY CAKE



Peanut Butter 'N' Jelly Cake image

I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups confectioners' sugar
4 to 6 tablespoons whole milk
3/4 cup grape jelly
Dry roasted peanuts, optional

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.

Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!

Provided by Darcy Lenz

Categories     SEO Review     Novelty & Specialty Cake

Time 2h30m

Yield 12

Number Of Ingredients 17

baking spray
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups white sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
1 cup milk, at room temperature
6 large egg whites, at room temperature
1 cup creamy peanut butter
4 ounces cream cheese, softened
¼ cup honey
1 tablespoon unsalted butter, softened
1 pinch kosher salt
2 cups sifted powdered sugar
3 tablespoons milk, or more as needed
1 ¼ cups strawberry jelly

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
  • Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
  • Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
  • Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
  • Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
  • Place jelly in a small mixing bowl and whisk to loosen.
  • Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g

PEANUT BUTTER AND JELLY CAKE BITES



Peanut Butter and Jelly Cake Bites image

Peanut butter and grape jelly provides a wonderful addition to these cake bites made using Betty Crocker™ Super Moist™ vanilla cake mix - perfect dessert to impress your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup grape jelly
1/2 cup butter or margarine, softened
3/4 cup peanut butter
1 cup powdered sugar
1/2 cup honey-roasted peanuts

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (13x9-inch) pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Spread batter evenly in pans.
  • Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling racks. Run knife around sides of pans to loosen. Place cooling rack upside down over each pan; turn racks and pans over. Remove pans.
  • Place 1 cake on work surface or cutting board; spread grape jelly over cake to within 1/2 inch of edge. Top with remaining cake.
  • In medium bowl, beat butter and peanut butter with electric mixer on high speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat on high speed until light and fluffy. Spread frosting over cake. Refrigerate until frosting hardens, about 1 hour. With hot knife, cut cake into 6 rows by 4 rows. Cut each square diagonally in half. Top each cake bite with 3 peanuts.

Nutrition Facts : Calories 139, Carbohydrate 17 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 118 mg

Tips:

  • Use fresh ingredients: Fresh peanut butter and jelly will give your coffee cake the best flavor.
  • Don't overmix the batter: Overmixing can make the coffee cake tough.
  • Bake the coffee cake until a toothpick inserted into the center comes out clean: If the toothpick comes out with batter on it, the coffee cake needs to bake longer.
  • Let the coffee cake cool completely before serving: This will allow the flavors to develop and the cake to set.

Conclusion:

Peanut butter and jelly coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. Whether you're serving it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit. With its moist and fluffy crumb, sweet and tangy filling, and crunchy streusel topping, this coffee cake is sure to satisfy your sweet tooth. So next time you're looking for a special treat, give this peanut butter and jelly coffee cake a try. You won't be disappointed!

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