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A glazed peanut butter and jam bundt cake with three slices cut out overlapped on a white cake stand.

Peanut Butter and Jam Bundt Cake

A scrumptiously moist and fluffy peanut butter flavoured bundt cake swirled with a strawberry jam filling!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12 - 14 slices

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs room temperature
  • 1 ½ cups (300g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup (226g) unsalted butter melted
  • 1 cup (240g) Greek-style yogurt room temperature
  • 1 cup (250g) smooth peanut butter
  • ½ cup (165g) seedless strawberry jam

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons milk

Instructions

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla, melted butter, yogurt, and peanut butter, and whisk until combined. Fold in the dry ingredients.
  • Pour half of the batter into the prepared pan. Spoon the jam over the batter without touching the sides of the pan, and top with the remaining batter.
  • Bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean.
  • Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the Glaze

  • Whisk together the icing sugar, vanilla, and milk until smooth. Add more milk if too thick, or more icing sugar if too runny.
  • Drizzle over the cooled cake.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.