Chocolate Chip Peanut Butter Coffee Cake

WIN_20150713_112917This 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?

WIN_20150713_101940Ingredients (Makes a 9″ x 13″ pan)

For the cake batter:

1/2 cup peanut butter

1/4 cup softened butter

2 eggs

WIN_20150713_1036251 cup sugar

1 cup milk

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

WIN_20150713_1033261/2 cup mini chocolate chips

For the crumb topping:

1/4 cup cold butter

1/4 cup peanut butter

1/2 cup sugar

WIN_20150713_1038521/2 cup flour

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.

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