Peanut Butter Chocolate Chip Coffee Cake

I see nothing about this cake that necessarily makes it a breakfast cake, but we’ll call it that anyway so that you can justify eating it to start your day 🙂  This is a simple peanut butter cake with a peanut butter streusel topping and chocolate chips.  In other words, YUM!  The cake was amazingly light and tender, and the topping was delicious.  I was a bit skeptical of how a streusel or crumble topping made with peanut butter would turn out, but it worked very well and came together easily.  Though this is supposedly a coffee cake, I think it could be easily dressed up with a drizzle of chocolate and peanut butter sauces to make it a decadent dessert.  Just be sure you have a glass of milk ready with this one, you will need it!

Peanut Butter Chocolate Chip Coffee Cake
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Ingredients:
For the cake:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup creamy peanut butter
4 tbsp. unsalted butter, softened
1 cup brown sugar
2 large eggs
1 cup milk

For the topping:
½ cup brown sugar
½ cup flour
¼ cup creamy peanut butter
2 tbsp. unsalted butter, melted
1-1½ cups chocolate chips (I used bittersweet)

Directions:
Preheat the oven to 375° F.  Grease a 9 x 13-inch baking dish; set aside.

To make the cake, in a small bowl combine the flour, baking powder, baking soda and salt.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar.  Beat on medium speed until well combined, 1-2 minutes.  Beat in the eggs one at a time, scraping down the bowl between additions.  On low speed, mix in the dry ingredients alternately with the milk until just combined, beginning and ending with the dry ingredients.  Spread the batter evenly into the prepared pan.

To make the topping, in a medium bowl, stir together the brown sugar and flour.  Mix in the peanut butter and butter, until the mixture is crumbly.  Stir in the chocolate chips.  Sprinkle the topping mixture evenly over the cake batter.

Bake for 30-35 minutes or until the cake is golden brown and begins to pull away from the sides of the pan.  Transfer to a wire rack and let cool for at least 30 minutes before slicing and serving.

Source: via the The Food Librarian, originally from Suite101

19 Responses

  1. This cake is a girl’s dream come true… peanut butter and chocolate for breakfast (and yes, when I make this, I WILL be eating it in the morning). Thanks for an awesome recipe!

  2. wow! This is right up my alley. I’m printing this so I can make it very soon!

  3. This looks absolutely delicious! A must try!

  4. Thank you for naming this “coffee cake” so we can eat it in the morning without guilt! 😉

  5. Mmm, it reminds me of a big peanut butter chocolate chip cookie!

  6. That’s my kind of coffee cake!

  7. Yum! Breakfast it is. Peanut butter and chocolate is a match made in heaven.

  8. Peanut butter and chocloate.. my favorite. These look so good!

  9. That looks delicious!! I know my husband and I would really enjoy that!

  10. This looks delicious! Definitely my favorite combination, so I’m sure this will be wonderful.

  11. Oh…….my gosh that looks yummy!! I’ve got peanut butter and chocolate on the brain!

  12. Mmmmm delicious! I love breakfast “cake”…hehe. The mix of peanut butter and chocolate chips is perfect for me:)

  13. Oh wow, this sounds awesome! Definitely have to try this!

  14. They look and sound amazing!

  15. […] Peanut Butter Chocolate Chip Coffee Cake; Pumpkin Cupcakes w-Cream Cheese Frosting; PW’s Oatmeal Crispies Tags Select Category […]

  16. Hi Annie, I have been following your blog and love your recipes! I made this coffee cake and it was perfect… I also added some peanut butter chips to the topping and it was yummy!

  17. […] for us to share for dessert.  Since I know he likes peanut butter desserts, I decided to make Annie’s Peanut Butter Chocolate Chip Coffee Cake.  As its name suggests, it is a coffee cake base, and Kevin and I decided it definitely could be […]

  18. Sigh, I gained five pounds just reading this, but I’m pretty sure that won’t stop me from trying it out sometime. (If only I could stop myself before eatiing half a pan . . . ) I linked to this on my weekly roundup – post is under my name. Thanks!!

  19. Just made this & I can’t stop eating it! I threw a few peanut butter chips into the cake batter, too. YUM! Love your blog, Annie!

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