This loaf cake is all the best parts of a peanut butter and jelly sandwich, amplified. Tender and a bit denser than a traditional sponge cake, this perfectly peanut-buttery cake features layers of jam that ripple throughout the center so that each slice gets the proper ratio of jam to nuttiness. Use whichever jam or jelly you like, though note that jam varieties can be quite different, and some are much looser than others. (If yours feels particularly loose, reduce it on the stove for a few minutes or strain it before dolloping it into the loaf pan.) Roasted salted peanuts get strewn over the sweet, fruity glaze. This cake would fit in at the lunch table with a tall glass of milk, or at a dinner party with an espresso martini, because the love for a good PBJ is universal.
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Vaughn Vreeland | 2025-09-24
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