Peanut Butter Crumb Cake
Peanut Butter Crumb Cake offers a delightful combination of rich peanut flavor with a sweet, crumbly topping. Its moist texture and crunchy topping make it perfect for breakfast, brunch, or a comforting dessert, appealing to peanut lovers and those craving a hearty, flavorful treat.
Ingredients
Instructions
- Mix brown sugar, sifted flour, salt, and peanut butter until well combined.
- Add margarine and mix until the mixture resembles cornmeal.
- Reserve one-third of the mixture (about 2 cups) for topping.
- Add sour milk, baking soda, beaten eggs, and vanilla to the remaining mixture.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle the reserved crumbs over the top.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. If you don’t have sour milk, you can create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. To enhance the peanut butter flavor, try adding chopped peanuts or a sprinkle of cinnamon to the crumb mixture.
Serving Suggestions
This Peanut Butter Crumb Cake is delicious on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can serve it as a dessert or a sweet breakfast treat. For a fun twist, try it with a side of Quick Fruit Dip for an added layer of flavor.
Storage & Reheating
Allow the cake to cool completely before storing. Once cooled, cover it tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For reheating, place slices in the microwave for about 20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Crumb Cake contains roughly 365 calories, with 3g protein, 35g carbohydrates, and 11g fat.
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 use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but be aware that it may alter the texture slightly. Natural peanut butter tends to be more oily, so you might want to reduce the margarine by a tablespoon to maintain the right consistency.
What can I substitute for margarine in this recipe?
You can substitute margarine with an equal amount of unsalted butter or a plant-based butter alternative if you prefer a dairy-free option. Keep in mind that using butter will impart a richer flavor to the cake.
Is it possible to freeze the Peanut Butter Crumb Cake?
Yes, this cake freezes well. To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
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).