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Peanut Butter Coffee Cake

Peanut Butter Coffee Cake

This peanut butter coffee cake proves that a genuinely impressive breakfast bake can come together from ingredients already sitting in the pantry. This peanut butter coffee cake recipe layers a double crumble loaded with mini chocolate chips around a tender peanut butter batter, delivering everything a proper peanut butter crumb cake should taste like. Whether served plain or finished as a peanut butter coffee cake with glaze for company, this chocolate peanut butter coffee cake earns a permanent spot in the regular rotation.
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Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup 1/2 of a stick butter softened
  • 1/2 cup peanut butter
  • 1 egg
  • 1/2 cup milk (I used nonfat)
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 2 teaspoons cinnamon
  • 2 tablespoons butter (melted)
  • 1/2 cup miniature chocolate chips

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°. Spray a 9” square pan with cooking spray.
  2. Whisk flower, baking powder, and salt together in a medium bowl.
  3. Mix sugars, butter, peanut butter, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined.
  4. Make the crumb topping: stir together brown sugar, flour, cinnamon, and melted butter. Fold in chocolate chips.
  5. Place half the cake batter in the pan and spread to fit. Top with half the streusel. Repeat with remaining cake batter and streusel. Bake for 21-24 minutes until a toothpick comes out clean. (Mine took 22 minutes to bake.)

Recipe Notes

Peanut butter: I always use processed peanut butter like Jif or Skippy, since natural peanut butter separates and turns the cake greasy.
Chocolate chips: I use mini chips in the streusel, since they distribute more evenly than regular sized chips.
Butter: I keep mine softened for the batter and melted for the streusel, since each component needs a different texture.
Flour: I always spoon and level mine into the measuring cup to avoid a dry, dense cake.
Milk: I use nonfat most of the time, though whatever sits in the fridge handles the job fine.