Peanut Butter Coffee Cake is a heavenly mixture of chocolate, peanut butter, and Nutella all under a crunchy layer of streusel topping.
Prep Time 10mins
Cook Time 40mins
Total Time 50mins
Author Hostess At Heart
1tbsppeanut butterI used creamy
2tbspunsalted buttersoftened to room temperature
1/2cuproastedsalted peanuts, coarsely chopped
1/2cupunsalted buttersoftened to room temperature1/2 cup creamy peanut butter
1cupwhite granulated sugar
Melted dark chocolate
Preheat oven to 350°F. Spray 3-6" cast iron skillets or a 10" skillet with non-stick cooking spray.
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.
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.
Recipe published in Southern Cast Iron” Winter 2017 edition.