Whole Wheat Peanut Butter and Jelly Snack Cake.
This Whole Wheat Peanut Butter and Jelly Snack Cake is a nostalgic treat that's easy to make and packed with flavor!
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Baking Pan
- Oven
Ingredients
- 3 tablespoons butter softened
- 1/4 cup peanut butter
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour or all-purpose; do NOT use regular whole wheat
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup jelly or jam of your choice
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease an 8x8-inch baking pan or line it with parchment paper.
- In a mixing bowl, combine the softened butter, peanut butter, and brown sugar. Whisk until smooth and creamy, then add the egg and vanilla extract, whisking until well incorporated.
- In a separate bowl, whisk together whole wheat pastry flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, mixing until just combined.
- Fold in 1/3 cup of your favorite jelly or jam into the batter.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with powdered sugar or a dollop of extra jelly, if desired.
Notes
- Feel free to use almond or cashew butter for a different flavor.
- Experiment with seasonal jams like strawberry or apple butter.
- Substitute regular milk with almond or oat milk for a dairy-free version.