A yummy oat cake topped with spoonfuls of jelly and then a crunchy peanut butter oat streusel.

Peanut Butter 'N Jelly Cake

Topping:
1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
2 tablespoons brown sugar, firmly packed
1/3 cup creamy or chunky peanut butter
1 tablespoon butter, softened

Cake:
1 2/3 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup strawberry, raspberry or grape jelly

1. Heat oven to 350°F (175°C). Grease a 9-inch round cake pan with vegetable shortening.
2. For Topping: In a small bowl, combine oats, flour and brown sugar. Cut in peanut butter and butter with two knives or fingertips until mixture is crumbly; set aside.
3. For Cake: In a large bowl, combine flour, oats, brown sugar, baking powder and salt, mixing well.
4. In small bowl, combine milk, melted butter, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5. Pour batter into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter.
6. Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few crumbs clinging to it.
7. Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.

Makes 10 servings.

Recipe and photograph provided courtesy of The Quaker Oats Company.