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 peanut streusel and a dark chocolate drizzle.

We love cast iron skillet recipes. Our Skillet Apple Pie and Apple Rhubarb Skillet pies have been very popular.

Do you ever see a recipe that you just can’t get out of your mind? Well, this Peanut Butter Coffee Cake Recipe was that recipe for me.

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(er) my mother made a delicious coffee cake and we ate it for breakfast!

I don’t know that I would feed this Peanut Butter Coffee Cake to my children for breakfast because they’d be bouncing off the walls once they got to school. I would surely eat it any time of day, however.

What is a coffee cake?

Coffee cake is cake flavored with or intended to be eaten with coffee.

It’s delicious any time but I tend to think of it as a legal way to eat cake for breakfast! The American version is a variety of a crumb cake like this Peanut Butter Coffee Cake recipe.

What you may need to make this Peanut Butter Coffee Cake Recipe:

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• Cast Iron Skillet – I use cast-iron skillets whenever I can. There isn’t anything like them when it comes to browning food. They last forever, and they’re our favorite pan for camping too.

Ingredients for Peanut Butter Coffee Cake recipe:

• Flour – All-purpose flour or unbleached all-purpose flour
• Sugar – both white and brown sugar. My favorite brown sugar is dark but either is fine.
• Peanut Butter – I used creamy but crunchy would be delicious too.
• Dry Roasted Peanuts – Salted is what I chose. You could use lightly salted or nonsalted. You can also substitute peanuts for your favorite nut such as pecans, walnuts, or cashews.
• Butter – I used unsalted. Since the peanuts and peanut butter contain salt I didn’t feel additional salt was needed in this recipe.
• Sour Cream – This gives this recipe a creamy consistency. You could use lite but I wouldn’t use non-fat.
• Milk – The recipe calls for whole milk and that’s what I used. I believe 2% would work as well.
• Nutella – This creamy hazelnut spread is amazing in this recipe but you could substitute it for another chocolate or peanut butter spread.
• Vanilla – I only use a pure vanilla extract.
• Baking Powder – Leavening agent for the cake is necessary.
• Eggs – I use large for all my recipes.
• Salt – leave it out if you use salted butter.
• Dark Chocolate – I use at least a 60% Cocoa

Storing and reheating Peanut Butter Crumb Cake Cake

The best way to store coffee cake

Coffee cake is best stored at room temperature. You can keep it in the cast iron skillet and cover it with foil for up to 3 days.

I don’t recommend refrigeration it. The coffee cake can absorb extra moisture making it soggy or gummy.

Coffee cake can be frozen as a whole or in individual serving sizes. To thaw chocolate coffee cake, let it sit at room temperature.

Reheating Peanut Butter Coffee Cake

Reheat the coffee cake in the microwave. Start at a 30-second interval.

Coffee cake can also be thawed using the microwave. Again, I’d start with 30-second intervals until warm.

FAQs

Tips for the Perfect Chocolate Peanut Butter Coffee Cake

• If you don’t care for Nutella (someone actually said this!) you could substitute it for any creamy spread. I would definitely use chocolate or chocolate peanut butter spread.
• I used a 10-inch cast-iron skillet instead of the 3 6-inch cast-iron skillets which is what the recipe called for. As a result, I had to bake mine 20 minutes longer until it tested done.
• If you are going to freeze or make this recipe for peanut coffee cake, I’d leave off the chocolate drizzle until it’s thawed or you’re ready to serve it.

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 the next time I make it.

If you liked this recipe, I think you’ll enjoy these too.

• Nutella Filled Hazelnut Thumbprint Cookies
• Chocolate Coffee Cake with Sour Cream
• Rustic Skillet Apple Pie Recipe
• Salted Caramel Whiskey Cocktail Recipe
• Chocolate Hazelnut Smoothie Bowl Recipe

If you tried this delicious recipe, don’t forget to rate it and leave me a comment telling me what you think. I love hearing from you!

Peanut Butter Coffee Cake Recipe

Author: Hostess At Heart

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

5 from 2 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Keyword: Coffee Cake, Peanut Butter

Servings: 10

Equipment

• 10-inch Cast Iron Skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

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: 547kcalCarbohydrates: 48gProtein: 29gFat: 25gSaturated Fat: 16gCholesterol: 136mgSodium: 212mgPotassium: 617mgFiber: 1gSugar: 38gVitamin A: 460IUCalcium: 84mgIron: 2.3mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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This recipe has been updated to improve readers’ experience. No changes were made to the recipe.

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