Peanut Butter Coffee Cake
|All-purpose flour||1 1⁄4 Cup (20 tbs), divided|
|Packed brown sugar||3⁄4 Cup (12 tbs), divided|
|Peanut butter||2 Tablespoon|
|Butter||3 Tablespoon, divided|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), divided|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
For topping, in a medium bowl combine 1/4 cup of the flour and 1/4 cup of the brown sugar.
Using a pastry blender, cut in the 2 tablespoons peanut butter and 1 tablespoon of the butter until mixture resembles coarse crumbs.
Stir in 1/4 cup of the chocolate pieces.
In a large bowl beat the 1/4 cup peanut butter and the remaining 2 tablespoons butter with an electric mixer on medium speed about 30 seconds or until combined.
Add 1/2 cup of the flour, the remaining 1/2 cup brown sugar, 1/4 cup of the milk, the egg, baking powder, and baking soda.
Beat until thoroughly combined.
Add the remaining 1/2 cup flour and the remaining 1/4 cup milk.
Beat on low speed just until combined.
Stir in the remaining 1/4 cup chocolate pieces.
Pour into a greased 8x8x2-inch baking pan; spread evenly.
Sprinkle with the topping.