Peanut Butter and Jelly Pound Cake

Preparation

1. Step 1

   Heat the oven to 325 degrees. Butter an 8 ½-inch-by-4 ½-inch loaf pan, line with parchment paper so there’s overhang on the long sides, then butter the parchment.

2. Step 2

   In a medium bowl, whisk together the flour, salt, baking powder and baking soda.

3. Step 3

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium until very smooth, about 1 minute. Add the granulated sugar and beat until the mixture is noticeably lighter in color, about 2 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition, until the mixture is very fluffy. Scrape the sides of the bowl, add the sour cream and vanilla, and beat until the mixture is mousse-like in consistency, about 1 minute.

4. Step 4

   Add the dry ingredients all at once and beat on low speed until most of the flour has been incorporated, taking care not to overmix. Scrape down the bowl to incorporate any remaining flour, then add the milk and mix until just combined.

5. Step 5

   Scoop a heaping third of the batter into the pan so it covers the bottom. Dollop half the jam in small spoonfuls over the batter (no need to smooth it out), then add half the remaining batter, and repeat with the remaining jam. Using a butter knife or long wooden skewer, swirl the jam to integrate. Scrape the remaining batter over top, smoothing into a flat layer.

6. Step 6

   Bake for 1 hour to 1 hour and 15 minutes, until the cake begins to pull away from the sides of the pan and a toothpick or cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes before unmolding it and transferring to a wire rack to cool completely.

7. Step 7

   Make the glaze: In a microwave-safe bowl, microwave the jam for about 20 seconds until it’s more liquid than solid (or, warm the jam in a saucepan over low heat). Scrape into a medium bowl, straining the jam if it has seeds, and discarding any solids. Add the powdered sugar and salt and whisk until very smooth. The glaze should be pourable but still thick, holding the lines of the whisk for a second or two. If it’s too thick, add 1 teaspoon water.

8. Step 8

   Drizzle the glaze over the cooled cake and sprinkle the chopped peanuts on top. Slice and serve, making sure to tightly wrap any leftovers, as the cake keeps for 3 to 4 days at room temperature.