Peanut Butter Coffee Cake
A rich, sweet coffee cake featuring a peanut butter crumble topping and moist crumb, perfect for breakfast, brunch, or a comforting dessert with coffee or tea.
Ingredients
Instructions
- Mix 1/2 cup brown sugar, flour, 1/4 cup peanut butter, and butter together until crumbly. Set aside.
- Cream remaining 1/2 cup peanut butter and shortening together.
- Beat in the remaining brown sugar until well combined.
- Add eggs one at a time, beating until fluffy after each addition.
- In a separate bowl, stir together 2 cups flour, baking powder, and salt.
- Gradually add the dry ingredients alternately with milk to the creamed mixture, beating after each addition.
- Spread the batter evenly in a greased 13 x 9 x 2-inch pan.
- Sprinkle the crumbly mixture over the top.
- Bake at 375°F (190°C) for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a nuttier flavor, consider using crunchy peanut butter instead of creamy. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. To make the cake less sweet, reduce the sugar by 1/4 cup. Keep an eye on the baking time as oven temperatures may vary. This cake is also delicious served warm with a scoop of ice cream.
Serving Suggestions
Serve the Peanut Butter Coffee Cake warm with a drizzle of honey or syrup for an extra touch of sweetness. It pairs beautifully with a steaming cup of coffee or tea, making it an ideal brunch treat. For a complete breakfast, consider serving alongside Good Morning Grits or fresh fruit for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. You can also enjoy it cold or at room temperature, making it great for breakfast or snacks.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Coffee Cake contains roughly 395 calories, with 4g protein, 49g carbohydrates, and 21g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and iron.
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 substitute the eggs in this recipe?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) to make this cake vegan-friendly.
What can I use instead of shortening?
You can substitute shortening with an equal amount of softened butter, coconut oil, or vegetable oil. Keep in mind that using butter will add a richer flavor but may slightly change the texture of the cake.
How can I make this cake more chocolatey?
To add a chocolate flavor, consider folding in 1/2 cup of mini chocolate chips into the batter before baking. You can also sprinkle cocoa powder over the crumb topping for a delightful chocolatey twist.
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).