Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a crunchy layer of streusel topping.
Do you ever see a recipe that you just can’t get out of your mind? Well, this Peanut Butter coffee Cake Recipe is that recipe.
I picked up a copy of a magazine called “Southern Cast Iron” Winter 2017 edition. I’ve never seen this magazine before but the recipes looked amazing including the one for Peanut Butter Coffee Cake. I just couldn’t wait to try my hand at it.
From the title and the photograph, I knew I was going to be using chocolate and peanut butter. What I didn’t realize is that it also has a layer of Nutella. The streusel on this baby makes it one delicious peanut butter crumb cake. The only problem I have with this whole darned thing is that I didn’t come up with it first!
When I was young my mother made a delicious coffee cake and we ate it for breakfast! I don’t know that I would feed this to my children for breakfast because they may bounce off the walls once they get to school. I would sure eat it any time of day, however.
Don’t have time to make it now? Pin it for later!
Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a crunchy layer of streusel topping.
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1 tbsp peanut butter I used creamy
- 2 tbsp unsalted butter softened to room temperature
- 1/2 cup roasted salted peanuts, coarsely chopped
- 1/2 cup unsalted butter softened to room temperature1/2 cup creamy peanut butter
- 1 cup white granulated sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1-1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup whole milk
- 3/4 cup Nutella
- Melted dark chocolate
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Preheat oven to 350°F. Spray 3-6" cast iron skillets or a 10" skillet with non-stick cooking spray.
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In a medium bowl, whisk together flour and brown sugar. Using a mixer on medium speed, beat butter and peanut butter until crumbly. Stir in the peanuts and set aside.
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In the bowl of an electric mixer, beat butter, peanut butter and sugar on medium speed until fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.
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In a medium bowl whisk flour, salt, and baking powder together. Gradually add flour mixture to butter mixture alternating with milk, starting and ending with the flour mixture.
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Pour half of the batter in the skillet. Spoon Nutella over batter. Top with remaining batter. Sprinkle with topping.
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Bake until a wooden toothpick inserted in the center comes out clean, 23-25 minutes for 6" skillets or approximately 40 minutes for a 10-inch skillet. Loosely cover with foil to prevent excess browning if necessary.
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Garnish with melted chocolate.
Recipe published in Southern Cast Iron” Winter 2017 edition.
I used a 10-inch cast iron skillet instead of the 3 6-inch cast iron skillets which are what they used. As a result, I had to bake mine 20 minutes longer until it tested done. Chocolate, peanut butter, Nutella, streusel…what’s not to love? I need to get me some little skillets so I don’t have to share next time I make it. Well, maybe I will share. My eyes are always bigger than my tummy but that doesn’t keep me from trying!
Here are a couple more of my most popular desserts.
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