Save This PB and J Cake With Black Currant Sauce is a playful twist on the classic peanut butter and jelly sandwich. It features a moist peanut butter cake layered with a tangy black currant jam center and is finished with a luscious, homemade black currant sauce. This dessert is perfect for those who enjoy the nostalgic combination of nutty and fruity flavors in a sophisticated format.
Save The cake itself is incredibly moist thanks to the inclusion of butter and creamy peanut butter. By layering the jam directly into the batter before baking, you create a vibrant surprise in the center of every slice. The addition of a fresh black currant sauce takes the dish from a simple snack to a restaurant-quality dessert.
Ingredients
- For the Peanut Butter Cake
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (180 g) creamy peanut butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk
- For the Black Currant Jam Center
- 1/2 cup (120 g) black currant jam or preserves
- For the Black Currant Sauce
- 1 cup (120 g) fresh or frozen black currants
- 1/3 cup (65 g) granulated sugar
- 2 tbsp water
- 1 tsp lemon juice
Instructions
- Step 1
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
- Step 2
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Step 3
- In a large bowl, beat the butter and peanut butter until smooth and creamy. Add the sugar and beat until light and fluffy.
- Step 4
- Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Step 5
- Alternately add the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
- Step 6
- Spread half the batter into the prepared pan. Spoon black currant jam evenly over the batter, leaving a 1/2-inch border at the edge. Gently spread the remaining batter on top to cover the jam.
- Step 7
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8
- For the black currant sauce, combine black currants, sugar, and water in a small saucepan. Bring to a boil, then simmer for 8–10 minutes until thickened and syrupy. Stir in lemon juice and cool slightly.
- Step 9
- Serve cake slices drizzled with black currant sauce.
Zusatztipps für die Zubereitung
Ensure you leave a 1/2-inch border when spreading the jam in Step 6 to prevent it from leaking out to the sides of the pan. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to prevent it from breaking while warm.
Varianten und Anpassungen
You can easily substitute the black currant jam with raspberry or blackberry jam if desired. For an extra moist cake, you may brush the layers with a little simple syrup before assembling or serving.
Serviervorschläge
Serve individual cake slices generously drizzled with the prepared black currant sauce. This dessert pairs beautifully with a glass of cold milk or a fruity dessert wine. Note that this recipe contains peanuts, dairy, eggs, and wheat.
Save With 410 calories and 7g of protein per serving, this vegetarian-friendly cake is a satisfying way to end any meal. The combination of homemade peanut butter sponge and a tart fruit sauce creates a delightful balance that will have everyone asking for seconds.
Recipe Q&A
- → Can I use regular grape jelly instead of black currant jam?
While grape jelly works in a pinch, black currant jam provides a more complex, tart flavor that balances the rich peanut butter beautifully. Raspberry or blackberry preserves make excellent alternatives if black currant isn't available.
- → How should I store this cake?
Keep the cake at room temperature for up to two days, or refrigerate for up to five days. Store the black currant sauce separately and drizzle over slices just before serving to maintain the cake's texture.
- → Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder and other ingredients are certified gluten-free. The texture may vary slightly but will still be delicious.
- → What's the best way to achieve even layers?
Use a kitchen scale to divide the batter precisely in half. Spread the first layer evenly using an offset spatula, leaving the recommended border. Drop spoonfuls of jam over the center and gently spread, then add the second batter layer carefully to avoid disturbing the jam.
- → Can I prepare components in advance?
The black currant sauce can be made up to three days ahead and stored in the refrigerator. The cake layers can be baked a day before serving; wrap tightly in plastic once completely cooled. Assemble with fresh jam just before serving for the best texture.
- → What pairs well with this cake?
Cold milk is the classic companion, cutting through the richness. A fruity dessert wine like late-harvest Riesling or port complements the black currant notes. For a non-alcoholic option, try a tart cherry soda or sparkling black currant juice.