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Peanut Butter and Jelly Snack Cake

Name: Peanut Butter and Jelly Snack Cake
Prep time: 15 min
Total time: 55 min
Cuisine: Appetizers & Snacks, Cakes, Diabetes-Friendly Recipes
Ingredients: 2 ⅓ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; ⅛ teaspoon kosher salt; 1 cup Splenda® Granulated Sweetener; ½ cup canola oil; 1 cup unsweetened natural peanut butter, divided; 3 large eggs; ½ teaspoon pure vanilla extract; 1 cup fat-free milk; ½ cup sugar-free blackberry jam

Makes 20 servings Kilojoules 878.64 Prep Time 15 minutes Total Time 55 minutes Made with Splenda® Original Sweetener

Ingredients

2 ⅓ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

⅛ teaspoon kosher salt

1 cup Splenda® Granulated Sweetener

½ cup canola oil

1 cup unsweetened natural peanut butter, divided

3 large eggs

½ teaspoon pure vanilla extract

1 cup fat-free milk

½ cup sugar-free blackberry jam

Nutrition Info Per Serving

Serving Size: 1 slice snack cake

Energy	210
Protein	6g
Total Fat	14g
- of which saturates	2g
Cholesterol	30mg
Carbohydrate	18g
- of which sugars	1g
Dietary Fibre	1g
Sodium	220mg

Instructions

Preheat oven to 350°F and grease a 13” x 9” baking pan with nonstick cooking spray. Line baking pan with parchment paper sling, pushing parchment into corners and up sides of pan. In a large bowl, sift flour, baking powder, baking soda and salt together until combined.
In a separate large bowl, whisk sweetener, oil, ½ cup peanut butter, eggs and vanilla together until smooth. Add flour mixture and milk in 2 alternating batches, beating well between each addition, until just combined. Pour batter into prepared pan.
Dollop remaining peanut butter and jam on top of batter and gently swirl together with a butter knife or rubber spatula.
Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Let cool on wire rack for 1 hour before slicing and serving.