Peanut Butter & Raspberry Swirl Cake
This delightful cake combines the rich, creamy goodness of peanut butter with the tart brightness of raspberries, ensuring a satisfying treat for any occasion.
Ingredients
For the Cake Batter
- 150 g white sugar
- 2 medium eggs
- 173 g sour cream
- 125 g smooth commercial peanut butter High-quality peanut butter is recommended.
- 113 g unsalted butter, melted
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 160 g all-purpose flour Can substitute with gluten-free blend.
For the Swirl
- 90 g raspberry jam Homemade jam can enhance flavor.
- 70 g fresh raspberries (optional) Use fresh raspberries for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch square pan by greasing it and lining with parchment.
- Whisk together sugar and eggs until the mixture becomes light and slightly airy.
- Mix in sour cream, peanut butter, melted butter, vanilla, and salt until the batter is smooth and well-blended.
- Add baking powder and baking soda, then gently incorporate the flour until no dry streaks remain.
Baking
- Pour the batter into the prepared pan and level the surface.
- Spoon raspberry jam on top and swirl it through the batter using a skewer or knife. Add fresh raspberries on top if desired.
- Bake for about 40-50 minutes, until risen and golden, and a tester comes out clean.
- Let it rest in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack.
Notes
Serve with a sprinkle of powdered sugar or a dollop of whipped cream. Pairs beautifully with vanilla ice cream or coffee.