PB&J Doughnut Cake

Preparation

1. Heat oven to 325°F. Grease bottom and sides of 10-inch cast-iron skillet with 1 tablespoon softened butter. In small bowl, mix flour, baking powder, nutmeg and salt; set aside.
2. In large bowl, beat 3/4 cup softened butter and 3/4 cup granulated sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Spread batter evenly in bottom of skillet. In small bowl, stir 1/2 cup strawberry jam to soften. Drop heaping tablespoonfuls on top of batter.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and edges are golden brown. In small microwavable bowl, place remaining 2 tablespoons softened butter; microwave uncovered on High 10 to 30 seconds or until melted. Brush top of cake with melted butter. Let stand 30 minutes.
4. In another small bowl, beat Icing ingredients with spoon until smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of cake. In another small microwavable bowl, microwave 1/3 cup strawberry jam uncovered on High 20 to 30 seconds or until thin enough to drizzle. Drizzle over peanut butter icing. Sprinkle chopped peanuts over top. Cut into slices to serve. Loosely cover any remaining pieces.

Tips

• For best results, be sure to measure across top of skillet for correct size.
• Jam differs from preserves; the texture is a thick puree rather than chunks of medium to large fruit pieces.
• To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter uncovered on Medium (50%) in 5-second intervals, turning butter frequently so butter is softened but not melted.

Nutrition Information