Introduction

This Peanut Butter Coffee Cake combines the rich, nutty flavor of creamy peanut butter with a tender, moist crumb and a crumbly streusel topping. Perfect for breakfast, snack time, or dessert, it’s a comforting treat that feels like a warm hug in cake form.

A round cake pan with gold handles holds a dessert that has two layers: a smooth, light brown cake base topped with a crumbly, golden-brown streusel layer spread unevenly on top. Surrounding the pan on a white marbled surface are white bowls filled with flour, cinnamon, and sugar, creating a baking setup. A white cloth with a subtle grid pattern lies next to the pan, adding softness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the streusel topping:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup creamy peanut butter
2 tablespoons unsalted butter, softened

Optional icing:

1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, use a mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
Step 5: Gradually add the dry ingredients to the peanut butter mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6: In a small bowl, mix the flour, brown sugar, peanut butter, and softened butter with a fork until crumbly to make the streusel topping.
Step 7: Pour the batter evenly into the prepared baking dish. Sprinkle the streusel topping over the batter.
Step 8: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 9: For the optional icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Tips & Variations

Spray your measuring cup with non-stick spray before measuring peanut butter to help it slide out easily.
Use room temperature butter, eggs, and buttermilk for smoother mixing and tender cake.
Don’t overmix the batter to keep the cake light and tender.
Add chopped peanuts or chocolate chips to the streusel topping for extra crunch and flavor.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes as a substitute.
Swap creamy peanut butter for crunchy if you prefer added texture.
Use gluten-free baking flour for a gluten-free version.
Add chocolate chips or swirl Nutella into the batter for a delicious twist.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it tightly wrapped for up to 3 months. When frozen, thaw overnight in the refrigerator before serving. Reheat individual slices gently in the microwave if desired.

How to Serve

A round baking pan with gold handles holds a dessert with two visible layers: the bottom layer is smooth and light brown, and the top layer is a crumbly, darker brown streusel topping with uneven chunks scattered across the surface. The pan sits on a white marbled surface surrounded by small white bowls containing white flour, brown sugar, and cinnamon. A white cloth with a subtle grid pattern is placed near the bottom right of the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture to the cake and streusel topping.

How do I make a buttermilk substitute?

Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes until slightly thickened, then use as a buttermilk substitute in the recipe.