Peanut Butter Coffee Cake

(12 servings)

  • 1/2 cup peanut butter
  • 1/4 cup butter - softened
  • 1 cup brown sugar - packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk

  • For The Topping:
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup peanut butter
  • 2 Tablespoons butter - melted
  • 1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Prepare a 13 x 9-inch baking pan with a coating of cooking spray or butter.

For The Batter:

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In a large bowl, mix together 1/2 cup peanut butter and 1/4 cup softened butter. Beat in 1 cup brown sugar. Add the eggs one at a time, followed by the vanilla - continuing to beat until the mixture is fluffy (almost frosting-like in consistency).

Add 1/3 of the flour mixture and 1/3 of the milk to the peanut butter mixture. Gently mix with a spatula or wooden spoon. Repeat adding flour and milk in 1/3 portions until all ingredients are combined. Try not to over-mix.

For The Topping:

Mix 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup peanut butter and the melted butter until crumbly. (Clean hands are probably the best tool for this job.) Mix in the chocolate chips.

Combine & Cook:

Spread the batter evenly in the prepared pan and top with the chocolate chip mixture.

Bake for 30 minutes or until golden brown and a toothpick inserted into the center comes out dry (no batter).

Peanut Butter Coffee Cake

Peanut Butter Coffee Cake

Cooking Notes:

You could also use two 7-inch round cake pans. That's what I like to do. Then, I can eat one and give one away.

Regardless of the size pan you use, you'll get the best results if you make sure the cake batter layer is roughly an inch and a half high... any higher and the cake to topping ratio is too much.

Both crunchy and smooth peanut butter work fine in this recipe.

Cooking time will vary depending on the size of the pan(s) used, so be sure to check the coffee cake at the 25 minute mark. If not done at 30 minutes, cover the top with foil and continue to cook. This will prevent the top from getting too toasty.

Peanut butter is baked into the cake and then used again in a delicious peanut butter chocolate topping. Double peanut butter deliciousness.

Mr Breakfast would like to thank DeeJay for this recipe.

Recipe number 1933. Submitted 12/18/2006.