Yield:2 servings
1 large egg
¼ cup/50 grams light brown sugar
¼ cup/64 grams creamy peanut butter, plus more for topping (see Tip)
2 tablespoons all-purpose flour
2 heaping tablespoons of your favorite jam for PB&J’s
1 teaspoon lemon juice
Vanilla ice cream, for serving (optional)
60 grams carbs; 108 milligrams cholesterol; 475 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 2 grams fiber; 81 milligrams sodium; 12 grams protein; 44 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step 1
In a medium microwave-safe bowl, whisk together the egg, brown sugar and peanut butter until smooth. Whisk in the flour until combined. Using a silicone spatula, scrape the batter off the sides, pushing it towards the center of the bowl.
Step 2
Microwave on high for 60 to 75 seconds, until the cake’s edges are puffed up but the center is barely set and looks slightly underdone (you’ll microwave it a bit more soon). Remove the bowl from the microwave.
Step 3
In a small bowl, whisk the jam, lemon juice and 2 teaspoons water. Drizzle the mixture on the cake. Dollop or drizzle a heaping spoonful of peanut butter on top of the jam in 5 random spots.
Step 4
Microwave on high for about 1 minute more, until the jam is sticky in the center and syrupy around the edges. Top with ice cream and serve warm.
Tip
If using unsweetened, minimally processed peanut butter (100-percent peanuts), add an additional tablespoon of light brown sugar to the cake batter for additional sweetness. The result will be a tad gooier due to the lack of emulsifiers in the peanut butter.
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Wow, this was truly delicious! I used Trader Joe’s peanuts-and-salt-only crunchy peanut butter, so added a tad more brown sugar as suggested, and it came out great.
i fear this might be microwave-dependent. i did not deviate from the original recipe at all. cake itself came out better than most microwave cakes, but still a bit gummy – maybe beat the egg first and add in only half? and it was still in desperate need of vanilla extract (highly recommend adding that). if you value the texture of the jam syrup at all i would not put it in at the end for a full minute. mine completely liquidized and split with the pb. flavor was fine, nothing vanilla ice cream can’t fix, but i would make adjustments if you have an overzealous microwave
I over cooked this by accident by adding an additional 30 seconds at the end. Don’t do that.
I made this two nights ago and I liked it. Then I made it last night and I loved it. I wanted to make it again tonight, but realized I may be obsessed with it. Try this -- you should have everything in your cupboard.
I made this with Jif crunchy peanut butter and apricot jam, and reduced both times a few seconds since we have a 1000 watt microwave (eg on the more powerful end) - maybe 55 seconds both steps. Used a 1 quart bowl. Personally I would have preferred a red berry jam for more flavor contrast but we didn’t have any in the fridge. Divided into three portions but then the college student never ate their portion; so I spooned on a smidge more jam, added a few mini chocolate chips, and re-nuked it briefly (10 seconds). The small dose of chocolate was a nice addition!
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