This recipe is perfect for tossing in the oven on a rainy weekend morning, reading a book while the cake bakes, and then enjoying a late breakfast in your jammies. What could be better than that?
Ingredients (Makes a 9″ x 13″ pan)
For the cake batter:
1/2 cup peanut butter
1/4 cup softened butter
1 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
For the crumb topping:
1/4 cup cold butter
1/4 cup peanut butter
1/2 cup sugar
2 tablespoons mini chocolate chips
1 tablespoon crushed peanuts
Step 1) Using two forks or a pastry cutter, combine 1/4 cup cold butter, 1/4 cup peanut butter, 1/2 cup sugar, and 1/2 cup flour until mixture resembles coarse crumbs. This will be part of the topping; set it aside.
Step 2) In a separate bowl, cream together 1/2 cup peanut butter, 1/4 cup softened butter, 2 eggs, and 1 cup sugar. Add flour/baking soda/baking powder mixture alternately with milk. Stir in mini chocolate chips.
Step 3) Pour batter from step 2 into a greased 9″ x 13″ baking pan. Sprinkle with crumb topping from step 1. Top with 2 tablespoons mini chocolate chips and 1 tablespoon crushed peanuts.
Step 4) Bake in a preheated 375 degree oven for 35 minutes. Allow to cool for a few minutes. Best served warm.