2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 stick (1/2 c.) unsalted butter, room temperature
2 c. sugar
3/4 c. chunky style peanut butter
2 tsp. vanilla extract
3 lg. eggs
1 c. dairy sour cream
1/2 c. 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 of an electric mixer, beat butter and sugar together until light and fluffy. Add peanut butter and vanilla, beating until well combined. Add eggs, 1 at a time, beating until well incorporated. Beat in sour cream. Reduce mixer to lowest speed and gradually add flour mixture until just blended.

Spoon half of the batter (about 3 cups) into a greased 12 cup bundt pan. Dollop 3 tablespoons of jelly over batter, avoiding edges of the pan. Partially stir jelly into batter using a skewer or thin blade knife. Spoon remaining batter into pan and dollop and swirl the remaining jelly into batter.

Bake 1 hour until a wooden pick inserted into center comes out clean. Let cake cool in pan 10 minutes; invert on wire rack. Serve warm or at room temperature.