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10
Servings
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20 min
Preparation Time
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40 min
Cook Time
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Peanut Butter ‘N Jelly Muffin Cake is soft, filled with classic peanut butter and jelly flavors and topped with a crunchy crumble. With textures differing from a classic cake, this recipe will soon be added to your list of favorite desserts, not to mention the kids will love it.
Ingredients
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Cake
- 1 ½ cups all-purpose flour*
- 1 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1/2 cup firmly packed brown sugar
- 2 tsp baking powder
- 1/4 tsp salt (optional)
- 1 cup fat-free milk
- 4 tbsp margarine or butter, melted
- 1 egg, lightly beaten
- 1 tsp vanilla
- 1/2 cup grape, strawberry or raspberry jelly
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Topping
- 1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1/4 cup all-purpose flour
- 2 tbsp firmly packed brown sugar
- 1/3 cup peanut butter, chunky or creamy
- 1 tbsp stick margarine or butter, softened
* If using old fashioned oats, increase flour to 1-2/3 cups.
Cooking Instructions
- Heat oven to 350°F.
- Spray 9-inch round metal cake pan with cooking spray.
- For topping, combine oats, flour and brown sugar in small bowl.
- Cut in peanut butter and softened margarine with two knives or fingertips until mixture is crumbly; set aside.
- For cake, combine flour, oats, brown sugar, baking powder and salt in large bowl; mix well.
- In small bowl, combine milk, melted margarine, egg and vanilla; blend well.
- Add to dry ingredients all at once; stir just until dry ingredients are moistened.
- (Do not overmix.) Pour into pan.
- Spoon jelly by teaspoonfuls randomly over batter.
- Crumble reserved topping evenly over batter.
- Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it.
- Cool 10 minutes in pan on wire rack.
- Cut into wedges; serve warm.
Cook Note:
Cake can be baked in an 8-inch round metal cake pan. Bake 40 to 45 minutes.
Key Products
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