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
Method:
- 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.
Baking Joy 
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
Thank you 🙂 Peanut butter and raspberry jam has become a new favourite…but will never overtake PB and chocolate!
Me too!
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. 🙂
Thank you Sally 🙂 These were gone pretty quickly at work 😀
I was watching an american programme a couple of weeks ago, I think it was Friends, and they mentioned P,B & J and I had to have some. I’ve been munching on those sandwiches ever since!
Loving this recipe. One for the weekend I think!
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!
Joy I just want to make and munch everything you do! This is another recipe that looks so scrummy!
Thank you Emma! Am so pleased you like the look of them 🙂 Let me know if you make them!
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
You must try these 🙂 The peanut butter flavour isn’t hugely strong in the cake if you don’t like PB!x
Just made this (its in the oven as I type this). The smell is amazing, can’t wait to try it 🙂
So glad you tried it! 🙂