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Peanut Butter Coffee Cake Recipe

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Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a crunchy layer of streusel topping. 

Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a coating of streusel topping. Nothing is missing from this delicious dessert. | HostessAtHeart.comDo 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.

Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a coating of streusel topping. Nothing is missing from this delicious dessert. | HostessAtHeart.comI 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.

Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a coating of streusel topping. Nothing is missing from this delicious dessert. | HostessAtHeart.comFrom 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!

Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a coating of streusel topping. Nothing is missing from this delicious dessert. | HostessAtHeart.com

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.

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Peanut Butter Coffee Cake Recipe

Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a crunchy layer of streusel topping.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 10
Author Hostess At Heart

Ingredients

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

Cake

  • 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

Garnish

  • Melted dark chocolate

Instructions

  • Preheat oven to 350°F. Spray 3-6" cast iron skillets or a 10" skillet with non-stick cooking spray.

Topping

  • 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.

Cake

  • 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.
  • 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.
  • Pour half of the batter in the skillet. Spoon Nutella over batter. Top with remaining batter. Sprinkle with topping.
  • 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.
  • Garnish with melted chocolate.

Notes

Recipe published in Southern Cast Iron” Winter 2017 edition.

Nutrition

Calories: 547kcal | Carbohydrates: 48g | Protein: 29g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 212mg | Potassium: 617mg | Fiber: 1g | Sugar: 38g | Vitamin A: 9.2% | Calcium: 8.4% | Iron: 12.9%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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.

Derby Pie Brownie Recipe

Derby Pie Brownie recipe is the best combination of a dark chocolate brownie and a pecan pie. It's rich, delicious, and perfect for any occasion. | HostessAtHeart.com

Easy Hazelnut Cookie Bars

This ooey gooey Hazelnut Cookie Bar recipe is quick, easy, delicious and best of all semi-homemade. It's perfect for a crowd and easy to share. | HostessAtHeart.com

Thick Fudgy Smores 

Thick Fudgy S'mores Recipe may look like a hot mess, but they are a big chocolatey bite of heaven. They are quick, easy, and delicious! | HostessAtHeart.com

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Comments

  1. Robyn Wright says

    March 21, 2017 at 1:54 pm

    I made this last week for Hubby’s birthday. It is good, but it’s a little too soft – maybe if I made without the sour cream? Also, Hubby isn’t a Nutella fan, so instead I used Reese’s Chocolate Peanut Butter spread – it’s on the shelf right by Nutella at the grocery store.

    Reply

    • Julie Menghini says

      March 21, 2017 at 8:59 pm

      Thanks for letting me know Robyn. Mine had a cake texture and I used sour cream? I can’t say if there is that much of a difference between Nutella verses Reeses. Fat can have such a big difference in baking. Did you use a cast iron skillet?

      Reply

  4. Jennifer A Stewart says

    March 13, 2017 at 7:58 am

    In my tiny town, we don’t get many magazines that are not the normal ones but I picked up a copy of this one too! I have just about thrown out all my other pans and use cast iron exclusively! I love that mag and all the recipes in it. This one sounds like something I need to make later this week as we are all peanut butter and chocoholics in my house!

    Reply

    • Julie Menghini says

      March 13, 2017 at 9:06 pm

      Thank you, Jennifer! It must be fate because it isn’t one I would normally pick up either. Your PB chocoholics will love it! We’d have a ball cooking together right!

      Reply

  8. Debra C. says

    March 11, 2017 at 9:20 pm

    I love that crumbly texture you get with a great coffee cake and this looks just amazing! It’s on my radar to make – I know Dan and I both will just love it!

    Reply

  15. Judith Graber says

    March 10, 2017 at 10:33 am

    You sure do like your peanut butter Julie! Looks real good – I often just snack on it with some sliced apples or crackers. Another recipe for my cast iron pans – I even have the small ones as I was hoping to make one of Ina’s recipes for brownies I think.

    Reply

    • Julie Menghini says

      March 11, 2017 at 6:52 pm

      Thank you Judi! I eat peanut butter almost everyday with an english muffin and a piece of fruit. It’s my favorite go too. I need to get some of those little skillets! Well, I don’t need them but you know how that goes LOL!

      Reply

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