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Peanut Butter Coffee Cake Recipe

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★★★★★

5 from 101 reviews

This Peanut Butter Coffee Cake combines the rich, creamy flavor of peanut butter with a tender, moist cake base topped with a delightful peanut butter streusel. Perfect for breakfast, snack time, or dessert, this cake offers a comforting and indulgent treat with an optional sweet vanilla drizzle to enhance every bite.

Ingredients

Scale

For the Cake:

  • 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 brown sugar, packed
  • 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

For the Optional Icing:

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

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper to ensure easy removal of the cake after baking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside for later use.
  3. Cream the Butter, Peanut Butter, and Sugars: Using a hand or stand mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar in a large bowl. Beat until the mixture is light and fluffy, about 2 to 3 minutes.
  4. Add the Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract.
  5. Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the peanut butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Stir each addition until just combined to keep the batter tender.
  6. Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, peanut butter, and softened butter. Use a fork to mix until the mixture is crumbly and well combined.
  7. Assemble the Cake: Pour the batter evenly into the prepared baking dish. Sprinkle the streusel topping evenly over the top of the batter.
  8. Bake the Cake: Place the baking dish in the preheated oven and bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Drizzle with Icing (Optional): Once the cake has cooled, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the icing over the cooled cake for an added sweet finish.

Notes

  • Measure peanut butter by spraying your measuring cup with non-stick spray to ensure it slides out easily without sticking.
  • Use room temperature ingredients (butter, eggs, buttermilk) for smoother mixing and a more tender cake.
  • Do not overmix the batter; stir just until ingredients are combined to avoid toughness.
  • Feel free to add chopped peanuts or chocolate chips to the streusel for added texture and flavor.
  • Allow the cake to cool before adding icing to prevent it from melting off.
  • Substitute buttermilk with 1 cup milk plus 1 tablespoon vinegar or lemon juice, left to sit for 5 minutes.
  • Use crunchy peanut butter instead of creamy for added crunch if preferred.
  • For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour.
  • The cake and streusel topping can be made ahead; streusel can be refrigerated until baking.
  • The cake freezes well for up to 3 months when wrapped tightly in plastic wrap; thaw overnight in the fridge before serving.

Keywords: Peanut Butter Coffee Cake, Streusel Topping, Peanut Butter Dessert, Coffee Cake Recipe, Easy Cake, Breakfast Cake

Find it online: https://biteandenjoy.com/peanut-butter-coffee-cake-recipe/