Peanut Butter and Jam Cake

Ingredients:

Cupcake

• 110 g of butter at room temperature + extra for greasing the pan
• 1 and 3/4 cups flour
• 3/4 tsp baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 1 and 1/4 cups firmly packed light brown sugar
• 0.5 cup creamy peanut butter
• 3 large eggs
• 0.5 tsp pure vanilla extract
• 1/3 cup milk
• 0.5 cup raspberry, strawberry or grape jam
• Special equipment: a 10-cup muffin tin with a hole in the center.

Glaze

• 4 tbsp melted butter
• 3 tablespoons creamy peanut butter
• 2 tablespoons powdered sugar

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 175°C. Grease a cake pan with butter.
2. Cupcake:
   
   Sift the flour, baking powder, salt, and baking soda onto a piece of parchment paper or into a large bowl. In the large bowl, beat the brown sugar, butter, and peanut butter with a mixer on medium-high speed until light and creamy, about 5 minutes. Scrape down the sides of the bowl as needed.
3. Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Add the vanilla extract. Reduce the mixer speed to medium-low and add the flour mixture in three additions, alternating with two additions of milk, beginning and ending with the flour. Knead until smooth.
4. Pour half the batter into the prepared pan, then spoon the jam into the center. Top with the remaining batter and spread into an even layer. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Let the cake cool in the pan for a few minutes, then invert it and place it on a wire rack to cool completely.
5. Glaze:
   
   Beat the butter, peanut butter, and powdered sugar until smooth. Drizzle the glaze over the cake, spreading it to cover the top.