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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Well this just looks outstanding. You can’t go wrong with that combination. Well done!
Thank you so much, Jess! It’s just sinful LOL!
You got me with these last night on Instagram. David too!
Haha thank you Debbie! It’s wickedly yummy.
Julie this is a beautiful dessert! I love the twist on a classic coffee cake!
Thank you Angela! We really enjoyed it too!
I am loving these peanut butter recipes! This looks out of this world!
Thank you Antonia! I’m with you and love peanut butter especially with chocolate.
This is a dream come true. Any normal food with added peanut butter is right up my alley! NEED this in my life!
Thank you so much Karly! I love peanut butter and eat it almost daily on an english muffin. I have to admit that this recipe was a little more exciting. LOL.
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.
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!
ooh, yum, I can see why it jumped out at you!
Thank you Caroline! I wish another one would jump out onto my table too!
This looks so decadent and delicious! It would be perfect with a big cup of coffee!
Thank you, Lisa! A cup of coffee works well to help with those big ole bites!
Wow, this looks insanely delicious, Julie! I think I must really make it. Thanks so much for sharing with us today! 😀
Thank you, Julianna! It was super easy to make and yummy to eat too. I appreciate you stopping and commenting too.
This looks great, Julie! I think I know some people who would love this recipe 😀
Thank you, Sarah! We really enjoyed it too.
You had me at peanut butter and coffee Julie but Nutella too? I’m in heaven. What a delicious cake to bring to the Fiesta Party, thanks for sharing 🙂
Thank you, Sarah! I really appreciate you co-hosting this weeks FF!
Oh my gosh this looks drool worthy! All of your desserts look so amazing! I wish I could eat ALL of them! I might make this one for desserts this week!
I’m afraid that I like those desserts just a little bit too much Debi! Thank you and I hope you are enjoying the rest of your weekend.
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!
Thank you Debra! We really enjoyed it and I’m always looking at ways to use my cast iron skillets.
What an awesome combination — such a yummy treat! I could go for a slice of this right now!
Thank you, Michelle! It didn’t last long in this household LOL.
Mmmmm! Mouth-watering.
Thank you, Patti! I just love hearing from you. One of my original blogging friends and so supportive.
You’ve earned the accolades, from the delectable creations to photography expert! Nice work, Julie.
My hubby LOVES peanut butter…SO MUCH! I just jotted down these ingredients to make this for him!
Thank you, Brandi! I hope you’ll let me know how the hubby likes it. Mine sure did.
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!
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!
my heart melts….
Thank you Heru! So sweet of you.
I can’t get over how beautiful this is! It looks absolutely delicious – I’d love if you’d come share this with Awesome Life Friday. 🙂 http://rchreviews.blogspot.com/
Thank you Lynda! I’ll stop over and check out your blog!
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.
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?