Jackie B'S Peanut Butter Coffee Cake
A rich peanut butter coffee cake with a sweet crumbly topping, perfect for breakfast or dessert, combining nutty, chocolatey, and sweet flavors that appeal to all ages.
Ingredients
Instructions
- Stir together 1/2 cup brown sugar and 1/2 cup flour.
- Cut in 1/4 cup peanut butter and 3 tablespoons margarine into the sugar and flour mixture until crumbly.
- When crumbly, add miniature chocolate chips.
Tips & Substitutions
For a richer flavor, consider using creamy or crunchy peanut butter depending on your preference. If you're out of margarine, unsalted butter works as a great substitute. You can also experiment by adding a sprinkle of cinnamon or nutmeg to the flour mixture for added warmth. If you want a less sweet cake, reduce the brown sugar slightly or omit the chocolate chips.
Serving Suggestions
Serve this delightful coffee cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea, making it an excellent addition to a brunch spread or a cozy afternoon snack. For a festive touch, consider serving it alongside Eggnog Cherry Pound Cake during the holidays.
Storage & Reheating
Store any leftover peanut butter coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jackie B'S Peanut Butter Coffee Cake contains roughly 745 calories, with 17g protein, 149g carbohydrates, and 10g fat. It is an excellent source of iron (41% of the Daily Value), protein (33% of the Daily Value), and calcium (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 736mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffee cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free, as some brands may contain gluten. The texture might differ slightly, but it should still be delicious.
Can I add other mix-ins to this recipe?
Absolutely! Feel free to add nuts like chopped walnuts or pecans for extra crunch. You can also mix in dried fruits such as raisins or cranberries for a sweet and tangy contrast. Just keep in mind that adding more ingredients may alter the baking time slightly.
How can I make this recipe vegan?
To make this peanut butter coffee cake vegan, substitute the margarine with coconut oil or another plant-based butter. Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of any eggs. This will help bind the ingredients while keeping it animal product-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).