PB&J Mason Jar Cake

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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    3
  • Calories icon
    Calories
    778
based on 2 ratings

The perfect pairing of peanut butter and jelly in a single-serving cake, made in the microwave. Makes three jars or mugs.

Inspired by: https://www.kitchensanctuary.com/2017/09/peanut-butter-jelly-mug-cake/

recipe updated Mar 26, 2020

Ingredients

  • Unsalted butter icon
    Unsalted butter
    90 g (about ½ cup)
  • Peanut butter icon
    Peanut butter
    60 g (about 3 ⅝ tbsp)
  • All purpose flour icon
    All purpose flour
    130 g (about 1 cups)
  • Baking powder icon
    Baking powder
    1 tsp (about 5 g)
  • Light brown sugar icon
    Light brown sugar
    110 g (about ½ cup)
  • Milk icon
    Milk
    90 ml (about 90 g)
  • Vanilla extract icon
    Vanilla extract
    ¾ tsp (about 3.3 g)
  • Salt icon
    Salt
    ¼ tsp (about 1.5 g)
  • Strawberry jam icon
    Strawberry jam
    ¼ cup (about 94.5 g)
  • Egg icon
    Egg
    2 (about 100 g)
  • Powdered sugar icon
    Powdered sugar
    as needed
  • Peanuts icon
    Peanuts
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Panasonic 2-in-1 Microwave Oven
  • kCook icon Jar
  • kCook icon Glass measuring cup

Step preview

  1. Add unsalted butter to a clean glass measuring cup
  2. Heat until melted - approx 45 sec, Power Level 10
  3. Add peanut butter to the glass measuring cup
  4. Mix until smooth
  5. Add all purpose flour, baking powder, light brown sugar, milk, vanilla extract, salt, strawberry jam and egg to the batter
  6. Whisk until combined
  7. Prepare 3 clean jars
  8. Transfer batter to 3 jars
  9. Divide strawberry jam between the jars
  10. Cook until springy to touch - 1 min 30 sec, Power Level 9
  11. Sprinkle with powdered sugar
  12. Garnish with peanuts
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