Peanut butter raspberry cake bars

Told you I’d be back with the raspberry jam 🙂  I’ve been meaning to try this recipe for a while as a bit of an experiment.  I also have a bit of a confession…up until the summer, I had never had a peanut butter & jam sandwich.  I totally understand if you want to stop reading now and abandon me 🙂  Seriously, I’m not sure why I’ve never tried this combination.  I got to try this on honeymoon during the summer at DisneyWorld.  I’m fairly certain the peanut butter and jam (jelly) sandwich was not meant for me, but it was fantastic!

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The base of this cake is a peanut butter sponge, which I’ve used before (but not yet blogged about).  I’ve got great plans for a peanut butter caramel cake coming your way soon!  The peanut butter and yoghurt in the sponge itself gives great moisture and also means these cake bars will keep for a good few days.  However, I have to admit, I don’t know this for certain, as bringing them into work on Monday (having made them on Saturday), they were gone by breaktime 😀

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These bars are a great mix of dense, squidgy peanut butter cake and sweet raspberry jam swirled through.  I think the jam looks really pretty swirled through, I hope you agree 🙂  If you’d like to make your own raspberry jam (so, so easy!) have a look here.

One last thing…if you think there isn’t enough peanut butter in this recipe, I give you full permission to make this into a ‘peanut butter raspberry cake bar sandwich’.  Oh my word.

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Ingredients (makes 16 squares):

  • 200g soft, unsalted butter
  • 90g smooth peanut butter
  • 4 large eggs
  • 200g caster sugar (superfine sugar)
  • 150g natural yoghurt
  • 200g plain flour
  • 2 tsp baking powder
  • Raspberry jam for swirling

Method:

  1. Preheat the oven to Gas 4/180C.  Baseline and grease a 9 inch square cake tin.
  2. Cream the butter, sugar, peanut butter together until smooth.  Add the eggs (one at a time) + a spoonful of the dry ingredients to stop mixture from curdling.
  3. Fold in the yoghurt and then fold in the flour + baking powder.  Scrape mixture into the tin and level the top.
  4. Place blobs of raspberry jam all over the surface of the cake batter.  Using a knife, swirl the jam to make pretty patterns!
  5. Bake for 30-35 minutes, until cake is golden brown and shrinking away from the sides of the tin.
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13 thoughts on “Peanut butter raspberry cake bars

  1. Have to say I’m a big fan of peanut butter and jam (raspberry being also my favourite) on toast for a late nite snack so I’m especially liking these little cakes 🙂 yum

  2. peanut butter and jelly is my all time favorite combination! I can’t wait to make my next recipe with it. 🙂 these look simply fabulous Joy. Dense, squishy, peanut butter-packed… that’s my favorite. Love these bars and the pretty pb and jam spoon props next to them. 🙂

    • Fantastic! I can’t quite believe I didn’t have a peanut butter jam sandwich until the summer…comes under the same umbrella as pb and banana for me…yum!

  3. Those photos are really excellent! I’m not a huge peanut butter fan but I’ll have to try one of your recipes and try and convert x

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