PB and J Cake with Black Currant Sauce
By: McCormick Kitchens
Made With:
Inspired by the classic sandwich but prepped and built like a coffee cake, this dessert is simply ... spectacular. Peanut butter cake. A tart black currant jelly center and sauce. Decadent peanut streusel. All plated atop extra streusel with a scoop of vanilla ice cream to maximize the flavor experience.
This recipe is featured as part of the Simple to Spectacular trend from the 2026 Flavor Forecast.
Inspired by the classic sandwich but prepped and built like a coffee cake, this dessert is simply ... spectacular. Peanut butter cake. A tart black currant jelly center and sauce. Decadent peanut streusel. All plated atop extra streusel with a scoop of vanilla ice cream to maximize the flavor experience.
This recipe is featured as part of the Simple to Spectacular trend from the 2026 Flavor Forecast.
Key products
Instructions
Instructions
- Preheat oven to 350°F. Spray a 9-inch square baking pan with no-stick cooking spray. Set aside.
- For the Streusel, mix brown sugar, peanuts and salt in a medium bowl. Reserve 1/2 cup brown sugar mixture for the filling; set aside. Add flour and butter to remaining brown sugar mixture, stirring to mix well.
- For the Cake, mix flour, sugar, baking powder, baking soda and salt in a large bowl. Add milk, egg and egg yolk, vanilla, butter and peanut butter. Mix just until combined.
- Place black currant preserves in microwave-safe bowl. Microwave on HIGH 1 minute or until softened; set aside. Spread 2 cups of the cake batter in an even layer in prepared pan. Sprinkle reserved brown sugar mixture evenly over batter. Spoon softened black currant preserves evenly over brown sugar mixture. Pour remaining batter evenly over preserves and spread to an even layer. Sprinkle half of the streusel mixture over top. Place remaining streusel mixture on parchment-lined sheet pan, spreading evenly.
- Bake cake 55 to 60 minutes or until toothpick inserted in the center comes out with a few moist crumbs. Bake reserved streusel during last 10 minutes, or until golden brown. Allow cake to cool in pan 30 minutes.
- Meanwhile, for the Black Currant Sauce, mix preserves, 1/4 cup of the water, and lemon juice in small saucepan. Bring to boil on medium heat. Mix cornstarch and remaining 1 tablespoon water in small bowl. Whisk into currant mixture; cook until slightly thickened (sauce should coat the back of the spoon). Cool to room temperature.
- Serve Peanut Butter Cake warm or at room temperature with Black Currant Sauce and crumbled baked streusel. Serve with vanilla ice cream, if desired.
