# What You Need:
→ Peanut Butter Cake
01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.75 cup creamy peanut butter
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.5 cup whole milk
→ Black Currant Jam Center
11 - 0.5 cup black currant jam or preserves
→ Black Currant Sauce
12 - 1 cup fresh or frozen black currants
13 - 0.33 cup granulated sugar
14 - 2 tablespoons water
15 - 1 teaspoon lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and creamy peanut butter until smooth and creamy.
04 - Add granulated sugar to butter mixture and beat until light and fluffy. Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to peanut butter mixture, beginning and ending with flour. Mix just until combined.
06 - Spread half the batter into prepared pan. Spoon black currant jam evenly over batter, leaving 0.5-inch border at edges. Gently spread remaining batter on top to cover jam completely.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
08 - Combine black currants, sugar, and water in a small saucepan. Bring to a boil, then simmer for 8 to 10 minutes until thickened and syrupy. Stir in lemon juice and cool slightly.
09 - Serve cake slices drizzled generously with black currant sauce.
