My baking experiment #35 – peanut butter coffee cake

I’ve been pretty stressed lately with the wedding planning. Wedding is in 10 days and i don’t even have the dress yet! I might have to walk down the aisle in jeans & t-shirt.

The weather is not helping. It’s been raining everyday these past couple weeks, the sky is always gray & gloomy. Haven’t seen the sunshine in so long. And the forecast shows rain from now until eternity. It’s making me depressed.

So when i’m stressed & depressed, i need to bake. I’m craving something peanut-buttery, so here goes:

 For the Cake

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 stick butter, softened
  • 1/2 cup peanut butter
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
For the Streusel
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, melted
  • 1/2 cup chocolate chips
  1. Preheat oven to 350°. Spray a 9” square pan with cooking spray.
  2. Whisk flour, baking powder, and salt together in a large bowl.
  3. Mix sugars, butter, peanut butter, and egg in a medium bowl. Stir in milk.
  4. Pour wet ingredients into dry and stir until just combined.
  5. Make the streusel: stir together brown sugar, flour, cinnamon, and melted butter. Fold in chocolate chips.
  6. Place half the cake batter in the pan and spread to fit. Top with half the streusel. Repeat with remaining cake batter and streusel. Bake for 20-25 minutes until a toothpick comes out clean.

The cake is super soft & moist, full of peanut-butter flavor. With the cinnamon-chocolate streusel, it’s perfect & total indulgence. I feel so much better now! 🙂

the ingredients
the ingredients
wet & dry
wet & dry
batter & streusel
batter & streusel
before baking
before baking
after baking
after baking
soft & moist inside
soft & moist inside
total indulgence
total indulgence

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