Sun Sentinel Palm Beach Edition
Peanut butter and jelly cake
If you like a PB&J sandwich, you would love this cake. It has a pronounced peanut butter flavor that is complemented well by jams such as strawberry or lingonberry. Avoid natural peanut butter as it will toughen the batter and weigh down the cake. The mound of fresh strawberries is like the icing on the cake, and a feast for the eyes and palate. Leave the stem on some of the berries for a touch of color. For preparing the pan, make Pan Goo by whisking together ¼ cup neutral oil and ⅓ cup all-purpose flour. Then brush it onto the pan.
Makes: 12 servings
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon coarse salt
½ cup smooth peanut butter (not natural)
4 tablespoons unsalted butter, softened
¾ cup firmly packed light brown sugar
1 large egg plus
1 large egg yolk
⅓ cup whole milk
1 teaspoon pure vanilla extract
⅓ cup any berry jam
1 pound strawberries, the largest ones cut into halves or quarters
1. Preheat the oven to 350 degrees with a rack in the center position. Brush a 9-inch round cake pan with Pan Goo.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer fitted with paddle attachment, combine peanut butter, butter and light brown sugar. Beat together on medium speed until the mixture is smooth and very creamy, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add the egg and yolk.
4. Continue beating on medium speed until the egg has been completely incorporated into the batter, about 1 minute longer.
5. With the mixer running on low speed, add half the flour mixture, beating until just combined. Scrape down the sides of the bowl and continue mixing on low speed while slowly adding the milk and vanilla.
6. Add the remaining flour mixture and stir by hand until smooth. Scrape the batter into the prepared pan and smooth the top with a small offset spatula.
7. Bake until the cake is just firm to the touch and a cake tester inserted into the center comes out with moist crumbs, about 25 minutes.
8. Transfer the pan to a wire rack. Allow the cake to rest in the pan for 10 minutes before inverting it onto the rack to cool completely. 9. Transfer the cake to a serving platter. Be careful because the underside may stick to the cooling rack. Spread the jam over the top of the cake and pile high with strawberries.