Peanut Butter Cake Black Currant Jam (Printable Version)

Moist peanut butter layers filled with tangy black currant jam and drizzled with sweet currant sauce.

# Components:

→ Peanut Butter Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup creamy peanut butter
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk

→ Black Currant Jam Center

11 - 1/2 cup black currant jam or preserves

→ Black Currant Sauce

12 - 1 cup fresh or frozen black currants
13 - 1/3 cup granulated sugar
14 - 2 tablespoons water
15 - 1 teaspoon lemon juice

# Preparation steps:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and peanut butter until smooth and creamy.
04 - Add sugar to the butter mixture and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
06 - Spread half the batter into the prepared pan. Spoon black currant jam evenly over the batter, leaving a 1/2-inch border at the edge. Gently spread the remaining batter on top to cover the jam.
07 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Combine black currants, sugar, and water in a small saucepan. Bring to a boil, then simmer for 8-10 minutes until thickened and syrupy. Stir in lemon juice and cool slightly.
09 - Serve cake slices drizzled with black currant sauce.

# Expert Advice:

01 -
  • It transforms a nostalgic sandwich flavor into something fancy enough to impress but approachable enough to make on a Tuesday.
  • The black currant sauce adds a sophisticated tang that keeps the richness of peanut butter from feeling heavy.
02 -
  • Don't skip the alternating method when adding flour and milk; I learned this the hard way when I dumped all the flour in at once and ended up with a dense, tough cake that my neighbor's dog probably appreciated more than anyone else.
  • The jam layer will try to sink during baking, so keep it away from the edges and make sure your second layer of batter covers it completely, otherwise it might leak out the sides and char.
03 -
  • Room temperature ingredients mix together more smoothly and create a better emulsion, so pull your butter, peanut butter, eggs, and milk out of the fridge 30 minutes before baking.
  • If you want the black currant layer to stay put and not sink, make sure your batter is thick enough that the jam doesn't just fall through it, which means don't thin it out with extra milk.
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