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Peanut Butter Coffee Cake

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Ingredients
  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
  Egg 1
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Sprinkling

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