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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.
Course Dessert
Cuisine American
Coffee Cake
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. 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

    • 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. 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

    • 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. 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. 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

    • 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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