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!
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 😀
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.
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
- Preheat the oven to Gas 4/180C. Baseline and grease a 9 inch square cake tin.
- 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.
- Fold in the yoghurt and then fold in the flour + baking powder. Scrape mixture into the tin and level the top.
- Place blobs of raspberry jam all over the surface of the cake batter. Using a knife, swirl the jam to make pretty patterns!
- Bake for 30-35 minutes, until cake is golden brown and shrinking away from the sides of the tin.