• 2-1/2 cups flour
• 2 cups sugar
• 1 1/2 tsp. baking powder
• 3/4 cup chunky-style peanut butter
• 1 tsp. baking soda
• 2 tsp. vanilla
• 1/2 tsp. salt
• 3 large eggs
• 1/2 cup unsalted butter, at room temperature
• 1 cup dairy sour cream
• 1/2 cup Welch's Grape Jelly 

Preheat oven to 350 degrees. Place baking rack in bottom third of oven. Whisk together flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter and sugar together until light and fluffy. Add peanut butter and vanilla, beating until well combined. Add eggs, one at a time, beating until incorporated. Beat in sour cream. Reduce mixer to lowest speed and gradually add flour mixture, mixing until just blended. Spoon half of the batter (about 3 cups) into greased 12 cup bundt pan. Dollop 3 T. of the jelly over batter avoiding edges of pan. Partially stir jelly into batter using a skewer or thin bladed knife. Spoon remaining batter into pan and dollop and swirl remaining jelly into batter. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Let cake cool in pan for 10 minutes, then invert onto wire rack. Serve warm or at room temperature.