# What You’ll Need:
→ For the Peanut Butter Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup creamy peanut butter
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
→ For the Black Currant Jam Center
11 - 1/2 cup black currant jam or preserves
→ For the Black Currant Sauce
12 - 1 cup fresh or frozen black currants
13 - 1/3 cup granulated sugar
14 - 2 tablespoons water
15 - 1 teaspoon lemon juice
# Directions:
01 - Preheat your 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 the butter and peanut butter until smooth and creamy. Add the sugar and beat until light and fluffy.
04 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
06 - Spread half the batter into the prepared pan. Spoon black currant jam evenly over the batter, leaving a 1/2-inch border at the edge. Gently spread the remaining batter on top to cover the jam.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a 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 with black currant sauce.
