Breakfast, Cakes, Dessert

Peanut Butter & Jelly Oatmeal Crumb Cake

I have too much oatmeal in my pantry, so I went looking for recipes using oats.  I found a recipe on the Quaker Oats website and made changes to make it my own and this is what I got.  All evening I have been having a battle of wills with myself not to go downstairs and eat more.

Crumb Topping
1/3 cup oats
1/4 cup flour
2 Tbl brown sugar
1/3 cup peanut butter, chunky or creamy
1 Tbl butter, softened

1 2/3 cups flour
1 cup oats
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1¼ cup buttermilk
1/4 cup sour cream
4 Tbl butter, melted
1 egg, lightly beaten
2 tsp vanilla
1/2 cup jelly or jam, flavor of your choice

Heat oven to 350°.  Spray 9-inch round cake pan with cooking spray.

For topping, combine oats, flour and brown sugar in small bowl. Cut in peanut butter and softened butter until mixture is crumbly; set aside.

For cake, combine flour, oats, brown sugar, baking powder, and salt in large bowl, mix well.  In small bowl, combine buttermilk, sour cream, melted butter, egg and vanilla, blend well.  Add to dry ingredients all at once, stir just until dry ingredients are moistened, do not overmix.  Pour into pan.  Spoon jelly over batter, spread evenly.  Crumble topping evenly over batter.

Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it.  Cool 10 minutes in pan on wire rack.  Cut into wedges, serve warm.  Good room temp. too.

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