Welch�s Peanut Butter Jelly Swirl Bundt Cake -- Best Recipes

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Date Posted: 04/ 7/04 9:47:03pm
Author: CB
Subject: Welch�s Peanut Butter Jelly Swirl Bundt Cake

Welch�s PBJ Swirl Bundt Cake

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

2 cups granulated sugar

1 cup crunchy-style peanut butter

2 teaspoons vanilla extract

3 large eggs

1 cup dairy sour cream, at room temperature

1/2 cup grape jelly or other jelly of your choice OR strawberry preserves, divided use

Heat oven to 350 degrees.

Place baking rack in bottom third of oven. Mix together flour, baking powder, baking soda and salt; set aside. In a large mixer bowl, beat butter and sugar together until well combined. Add peanut butter and vanilla, beating until well mixed. Add eggs, one at a time, beating until incorporated. Beat in sour cream.
Reduce mixer speed to lowest setting and gradually add flour mixture, mixing until just blended.

Spoon half the batter (about 3 cups) into a greased, 12-cup Bundt pan.
Dollop 3 tablespoons of the jelly over center of the batter. Do not let jelly get too close to edges of batter near the side of pan. Partially stir jelly into batter using a skewer or thin-bladed knife.

Spoon remaining batter into pan; dollop and swirl remaining jelly into batter.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Let cake cool in pan for 10 minutes, then invert onto wire rack. Serve warm or at room temperature.

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