Peanut butter enriched coffee cake with sweet crumbles baked on top and drizzled with a peanut butter glaze. A peanut butter lover’s dream come true!
Peanut butter and coffee cake. My two favorite things put in one little world of decadence.
I have always
thought known coffee cake was such a delightful cake to enjoy at any given time.
I think it’s perfectly partnered up with girlfriend talk and of course, coffee. And, for the perfect straight-out-of-the-oven bedtime snack with my guys. Both of which are definitely a given.
Peanut butter in every crevice. In every single sweet bite.
Moist, tender Peanut Butter Crumb Coffee Cake with a Peanut Butter Glaze drizzled all on top. It’s a perfect easy made-from-scratch coffee cake– for your peanut butter sweet tooth!
It’s Mystery Dish day and I’m so honored to be hosting this month!
Here are the ingredients I came up with and challenged the Mystery Dish bloggers to choose at least three ingredients in their creations: cherries, peanut butter, wontons, baking chips, jalapenos, eggs, potatoes, sweetened condensed milk, Greek yogurt, pork loin, beans (canned or dry), and buttermilk.
Despite an abundance of love I have for jalapenos (as listed above), the fiery item was just not in the works with this peanut butter action I was feeling. So I sadly put the hotness aside and started working on a peanut buttery delight!
Making this homemade coffee cake with peanut butter is a breeze!
What makes this coffee cake so moist and tender is of course the creamy peanut butter. Along with vanilla Greek yogurt and buttermilk = super moist! Stir together them all together with the vanilla and set off to the side.
This is the fun part! Cut the cold butter into pieces and place in a large mixing bowl of flour, dark brown sugar and granulated sugar. (You can use a pastry cutter, two knives, or your fingertips.) Cut the butter into the flour and sugar mixture until it looks crumbly. By cutting the butter into the flour mixture, it gives the cake a delicate texture as it cooks.
Remember to take out 1 cup of the butter/flour mixture before adding the rest of the ingredients. Set it in a separate bowl with (more) dark brown sugar. It will be for your crumble topping.
Pour the peanut butter mixture into the flour mixture with a beaten egg, baking powder and salt.
Over mixing makes for an unhappy batter. Only mix the (thick) batter until you no longer see the flour.
Put the batter in an 8 inch by 8 inch baking dish lined with parchment paper. Start piling on the crumble mixture.
The crumble on top of the peanut butter goodness is purely divine.
Bake it in a preheated oven and test with a toothpick in the center in the last few minutes. Allow to cool just a little bit and drizzle with the peanut butter glaze!
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, divided
- 12 tablespoon unsalted cold butter, cut into pieces
- 3/4 cup buttermilk
- 3/4 cup creamy peanut butter
- 1/2 cup vanilla Greek yogurt
- 2 teaspoons vanilla extract
- 1 large egg, beaten
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup creamy peanut butter
- 3 tablespoons milk
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees.
- Stir buttermilk, peanut butter, yogurt and vanilla extract together and set aside.
- Combine flour, granulated sugar and 1/4 cup dark brown sugar in a large mixing bowl. Cut cold butter into the flour and sugars until crumbly.
- For the crumble, set aside 1 cup of butter/flour mixture in a separate bowl with another 1/4 cup dark brown sugar.
- Add the peanut butter and buttermilk mixture, beaten egg and baking powder to the large bowl of butter/flour mixture and combine until you no longer see the dry ingredients. Do not over mix.
- Put the batter in an 8 inch by 8 inch baking dish lined with parchment paper. Sprinkle the crumble topping on top and bake for 50-55 minutes. Test the center with a toothpick before pulling out of the oven. If the toothpick comes out clean, the cake is done.
- Allow to cool down for 20 minutes. Lift edges of the parchment paper to take out the cake before cutting.
- In a medium (microwave safe) mixing bowl, heat peanut butter and milk for 45-60 seconds. Stir in between the heating time. Take out of microwave and whisk in the powdered sugar.
- Drizzle the glaze over the cake and serve.
- Store cake at room temperature in a closed container for up to 3 days.
- May prepare the day before serving. Prepare (without baking) as follows in the instructions and refrigerate over night. For the next day, take out of refrigerator and bring to room temperature before putting in oven. Preheat oven and bake for the 50-55 minutes.
Head over to see what my friends have created with this month’s Mystery Dish list!
Steamed Jalapeno Pork Wontons ~ Inspiration Kitchen
Whole Wheat Sweet Potatoes Waffles ~ Flavor The Moments
(Secret Ingredient) Healthy Banana Bread ~ Yummy Healthy Easy
Double Chocolate Peanut Butter Chip Cookies ~ Culinary Couture
But before you go, here is more peanut butter for your sweet tooth!
I’m sharing my Peanut Butter Crumble Coffee Cake with these link parties!