Peanut Butter Coffee Cake Recipe
This peanut butter coffee cake recipe creates a soft, moist cake enriched with smooth peanut butter and warm sweetness from brown sugar.A generous crumb topping made with oats, peanut butter, cinnamon, and chocolate chips bring texture and flavor that pairs beautifully with the tender crumb underneath.
Equipment
- Mixing bowls (2 large)
- Whisk and wooden spoon or electric mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Oven
- Cooling rack
Ingredients
For the Crumb Topping:
- 1 tbsp butter softened
- 1/2 cup rolled oats
- 3 tbsp creamy peanut butter
- 1/2 cup all-purpose flour
- 3 tbsp brown sugar
- 1 1/2 tsp cinnamon
- 2 tbsp mini chocolate chips
- 1/4 tsp salt
For the Cake:
- 2/3 cup smooth unsweetened peanut butter
- 1 2/3 cups all-purpose flour
- 1/2 cup white granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 3 tbsp cornstarch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 3/4 cup soft brown sugar
- 1 cup buttermilk
- 1/3 cup unsalted butter room temperature
- 1/3 cup unflavored vegetable oil
- 1/2 tsp salt
Instructions
Heat the oven and prep the pan
- Bring the oven to 350°F (175°C). Coat an 8- or 9-inch cake pan in a thin layer of fat, then place parchment on the bottom so the cake lifts out easily.
Create the crumb layer
- Stir together 1 tbsp softened butter, 3 tbsp peanut butter, rolled oats, flour, brown sugar, cinnamon, chocolate chips, plus a pinch of salt until the mix forms loose clumps. Keep this nearby.
Blend the dry mix for the cake
- Whisk flour, cornstarch, baking soda, baking powder, along with a touch of salt until everything looks even.
Prepare the main batter
- Beat peanut butter, unsalted butter, vegetable oil, white sugar, plus brown sugar until the mixture turns smooth. Crack in the eggs one at a time, letting each vanish into the mixture before adding the next. Pour in the vanilla.
Bring the dry mix into the wet batter
- Add portions of the dry mix, alternating those additions with splashes of buttermilk. Stop once everything has merged; avoid over-working the batter.
Fill the pan
- Scoop the batter into the pan, smoothing the surface. Scatter the crumb mixture across the top, pressing softly so it sticks.
Bake
- Slide the pan into the hot oven. Bake for 45–50 minutes, or until a toothpick pushed into the center comes out clean.
Cool and serve
- Let the cake rest in the pan for 10–15 minutes. Move it to a rack to finish cooling. Cut into pieces once it’s no longer too hot to handle.
Notes
Nutrition Facts Of Peanut Butter Coffee Cake Recipe
Calories: 380 | Fat: 21g | Saturated Fat: 7g | Carbohydrates: 45g | Fiber: 2g | Sugar: 26g | Protein: 8g