Ingredients
Scale
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/3 cup milk (I used almond, use what you love)
- ½ cup olive oil, plus more for pan
- 1 cup creamy peanut butter like Jif Natural
- 1 cup jelly or jam, I used Smucker’s Natural Strawberry Fruit Spread
Instructions
- Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
- In a large bowl, stir together the sugars, flour, baking powder, and baking soda. Stir in the eggs, vanilla, milk, and oil. A whisk may be necessary to break up the clumps. Stir in the peanut butter and pour into the prepared pan. Place drops of jam on the surface of the cake and swirl in using a spoon or fork.
- Bake for 30-40 minutes until cake is risen, golden brown, and a toothpick inserted in the center of the cake comes out clean. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour or in the microwave 30 seconds to 1 minute.
Notes
Recipe adapted Molly Yeh
- Prep Time: 15 minutes
- Cook Time: 40 minutes