Peanut Butter Coffee Cake

Peanut Butter Coffee Cake

(12 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Peanut Butter Coffee Cake?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

Official Member: Team BreakfastFrom TheHawaiian (Team Breakfast Member)
Rating (out of 5):  

I respectfully disagree with the comments. I thought the directions were super clear and that this would be very easy for first time bakers. It's a really good recipe. But I would read the small notes below the pictures. Making sure the batter isn't too high in the pan seems like an important tip. The flavor was great, but I wished the cake wasn't so tall. It rose up quite a bit. I'm giving my first attempt 4 stars, but an overall rating of 5 stars because I know it would have been perfect if I used the right size pan. BTW... my cooking time was closer to 35 minutes.

Comment submitted: 11/29/2011 (#13257)

From deephouse

Defiantly not for beginners. The directions are very hard. I'm looking for a simpler recipe.

Comment submitted: 4/16/2010 (#10320)

Official Member: Team BreakfastFrom hey_its_a_freex (Team Breakfast Member)
Rating (out of 5):  

Really delicious, but could use a bit of clarification in the directions. I actually sifted the flour mix twice, just in case. I also used a wooden spoon to stir in the milk/flour alternation. I did NOT use the topping, shortening bake time to 25-27 min... it was still fabulous, and the portions are actually portions, not little bite-size tidbits!

Make the whole pan, it'll be gone really quickly!

Comment submitted: 7/31/2009 (#8478)

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