Recipe: Easy methods to Make a Candy, Salty PB&J Crumb Cake

That is the primary official installment of For Goodness Cake, a month-to-month cake column from pastry chef Pleasure Cho. Every month we’ll provide you with a recipe for cake that’s not solely comparatively straightforward to make but additionally rewarding and comforting. As a result of cake, we firmly consider, isn’t only for particular events — it’s for celebrating the sweetness that may be present in each day life.

Peanut butter and jelly doesn’t take me again to third-grade bagged lunches or after-school snacks. It truly evokes near zero childhood reminiscences for me. I most well-liked different kid-friendly meals, like turkey sandwiches or Velveeta mac ’n’ cheese, once I wasn’t consuming the Korean meals my mother or grandma ready. Lunchables and Gushers have been up my alley, however Uncrustables? Not a lot.

Given this historical past (or lack thereof), I discover it each hilarious and interesting that PB&J is among the meals I now eat most regularly as a 20-something grownup. My street to enthusiastic PB&J consumption started once I was a really lazy faculty intern looking for an everyday meal possibility that was low-cost, transportable in the summertime warmth, reasonably filling, and borderline nutritious. The common-or-garden peanut butter and jelly sandwich appeared to suit the invoice completely. (Mother, if you happen to’re studying this: I promise I ate greens too!) What began as a matter of practicality turned a ritualistic and even pleasing a part of my life — on the finish of just about each workday, I’d eat one whereas strolling house throughout the Brooklyn Bridge. At a time once I was feeling aimless and lonely (even a number of weeks in New York can do this to you), a PB&J supplied reliable, low-cost consolation, if just for a couple of minutes a day.

My behavior caught even after I shed the college-age angst: I now eat a PB&J a whopping 5 to 6 occasions per week, in both sandwich or toast type. The easy but profoundly satisfying mixture of salty, candy, creamy, and jammy on sliced bread delivers each time — and it’s as low-effort and low-cost as a sandwich will get. Though (or maybe as a result of) I found PB&J comparatively late in life, I’m weirdly, totally obsessed.

Making a PB&J cake, then, was among the many most on-brand initiatives I may tackle. However the place to start out? Regardless of how ubiquitous the sandwich is in American tradition, PB&J-flavored cake doesn’t actually appear to be a factor. I found throughout my analysis that peanut butter, when it seems in a cake in any respect, normally reveals up as a sidekick to chocolate. As I began tinkering within the kitchen, my recipe went by a number of iterations: I examined a peanut butter loaf cake with a jam glaze, after which a sq. snack cake with the jam glaze swirled into the highest of the batter earlier than baking. They weren’t fairly proper, and neither was my first try at a streusel topping, which didn’t resemble streusel, to place it mildly. However hey, it’s referred to as recipe growth for a cause. So I marched on by check cake leftovers, believing that the PB&J cake I used to be pining for was on the market, someplace.

After which I discovered it. Simply as everybody has their distinctive sandwich preferences (creamy or crunchy nut butter; jelly, preserves, or marmalade; white or wheat bread, and so on.), this homey however indulgent cake is my very private ode to PB&J: tall, distinctly peanut-buttery squares of crumb cake with a sweet-tart jam layer and a good thicker layer of nutty streusel on prime. To essentially tease out the peanut butter taste, I exploit each jarred and powdered peanut butter. And since I’m a fan of utilizing one ingredient in more than one way, the peanut powder reveals up once more within the streusel, taking the place of the extra typical cinnamon or spices. The ensuing candy, salty, peanutty (and barely addictive) crumb topping is my favourite a part of the cake, largely as a result of it jogs my memory of the same streusel topping on soboro-ppang, the primary merchandise I attain for at any Korean bakery.

I’m below no illusions {that a} PB&J cake can ever wholly replicate a superb old school PB&J sandwich, but when it tastes simply nearly as good, who cares? So lower your self a thick slice of cake, pour a second cup of espresso, and ponder the right pairing that’s peanut butter and jelly (and maybe a childhood reminiscence or two). Whereas I’m late to the PB&J recreation, I believe this familiar-but-upgraded cake could make up for misplaced time — that and consuming PB&J on the day by day, a behavior I gained’t be breaking anytime quickly.

PB&J Crumb Cake with Peanutty Streusel

Makes one 8-by-8-inch sq. cake


For the peanut streusel:

¼ cup (50 grams) granulated sugar
¼ cup (50 grams) gentle brown sugar
¼ cup (35 grams) all-purpose flour
2 stage tablespoons (12 grams) powdered peanut butter (similar to PB2 or Crazy Richard’s)
¾ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, chilly and cubed
Flaky salt, similar to Maldon, for topping (non-obligatory, for many who actually like sweet-salty desserts)

For the cake:

½ cup (70 grams) all-purpose flour
½ cup (70 grams) complete wheat flour
3 stage tablespoons (18 grams) powdered peanut butter
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) gentle brown sugar
2 giant eggs, at room temperature
1 teaspoon vanilla extract
½ cup (150 grams) clean peanut butter (use a business model like Jif or Skippy for finest outcomes)
½ cup buttermilk, at room temperature

For the filling:

½ cup jam or preserves of your alternative (Tip: Go along with a seedless selection if you happen to don’t need the slight bites from the seeds.)


Step 1: Make the peanut streusel: In a medium bowl, mix the sugars, flour, powdered peanut butter, and kosher salt, mixing them totally together with your palms. Work the butter into the dry elements together with your fingers till the streusel resembles moist sand and clumps collectively if you squeeze it. (Some small bits of butter are okay, however for probably the most half the butter must be labored into the streusel). Refrigerate till prepared to make use of..

Step 2: Preheat the oven to 350 levels. Frivolously grease an 8-by-8-inch sq. cake pan with nonstick cooking spray. Line the underside with parchment paper, leaving a 2-inch overhang on the edges (to make it simpler to take away the cake after baking), and grease the parchment.

Step 3: In a medium bowl, whisk collectively the flours, powdered peanut butter, baking powder, baking soda, and salt.

Step 4: In a stand mixer fitted with the paddle attachment, or a big bowl with an electrical hand mixer, beat the butter till clean. Add each sugars and cream the combination till gentle and fluffy, 2 to three minutes. Scrape down the bowl with a rubber spatula.

Step 5: Add the eggs one after the other, beating after every addition till nicely mixed. Scrape the bowl as soon as extra, then beat within the vanilla and peanut butter till the combination is clean.

Step 6: Sift half of the dry elements over the peanut butter combination and beat till simply mixed. Rigorously beat within the buttermilk, after which sift in the remainder of the dry elements; beat simply till the batter is clean. (Don’t overmix.)

Step 7: Switch half of the cake batter into the ready pan and clean the floor with a small offset spatula. Dollop the jam on prime and unfold gently, doing all your finest to go away a half-inch border across the edges. (The border prevents jam from sticking to the edges of the pan throughout baking.) Dollop the remainder of the cake batter on prime of the jam layer, rigorously clean the floor, and sprinkle the streusel evenly on prime. Sprinkle the cake with flaky salt, if desired.

Step 8: Bake the cake for 45 to 55 minutes, rotating the pan midway by, till the streusel is browned and a toothpick inserted within the heart of the cake comes out clear.

Step 9: Let the cake cool within the pan for half-hour, then gently loosen the sides with a small offset spatula and punctiliously switch the cake (utilizing the parchment paper sling to help) onto a rack to chill utterly. For those who discover it tough to take away and switch the tall and hefty cake, you may also let it cool utterly as is and serve slices proper out of the pan.

Pleasure Cho is a pastry chef and freelance author based mostly in Brooklyn. After shedding her pastry prepare dinner job firstly of the pandemic, Pleasure launched Joy Cho Pastry, an Instagram enterprise by which she sells her gem truffles to the New York Metropolis space.
Celeste Noche is a Filipino American meals, journey, and portrait photographer based mostly between Portland, OR and San Francisco, CA.
Recipe examined by Deena Prichep

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