Peanut Butter & Jelly Skillet Cake

PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes

Ingredients:

FOR THE CAKE

• 1/4 cup coconut oil

• 1/4 cup peanut butter

• 3 eggs

• 1 teaspoon baking powder

• 1/4 cup coconut sugar or brown sugar

• 1/2 cup oats ground up

• 1 teaspoon vanilla

• 1/4 teaspoon cinnamon

• A dash of cardamom, optional

• 1/4 cup peanut butter to dollop on top of the pre-baked cake

• 1/4 cup Strawberry Margarita Preserves- also to dollop on top of the pre-baked cake

FOR THE DRIZZLE

• 1/4 cup peanut butter

• 1 teaspoon coconut oil

• 1/4 cup Strawberry Margarita Preserves

Instructions:

1. Preheat oven to 350

2. Place a 1/4 cup of coconut oil and a 1/4 cup of peanut butter in an oven-proof skillet on a very low flame, just so the peanut butter and coconut oil melt a bit.

3. Remove this off the stove and making sure this mixture isn't hot, whisk in 3 eggs.

4. Then fold in 1 teaspoon baking powder, 1/4 cup coconut sugar (or brown sugar), 1/2 cup ground up oats (or oat flour), 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a couple of dashes of cardamom (which is totally optional).

5. Just before you bake it, add dollops of peanut butter and Strawberry Margarita Preserves onto the mixture (this will sink as the cake bakes).

6. Place the skillet in the preheated oven and let it bake for 25 minutes.

7. After the skillet cake comes to room temperature, melt a 1/4 cup of peanut butter with 1 teaspoon of coconut oil in a microwave for 30 seconds. Heat up a 1/4 cup of Strawberry Margarita Preserves, then drizzle the melted peanut butter and Strawberry Margarita Preserves on the top of the skillet cake.