Peanut Crumb Coffee Cake
A moist coffee cake featuring peanut butter and coconut, topped with a crunchy crumb topping—perfect for breakfast or brunch, appealing to coconut lovers and peanut butter fans alike.
Ingredients
Instructions
- In a large mixer bowl, stir together flour, brown sugar, coconut, baking powder, and baking soda.
- Add peanut butter and softened margarine or butter.
- Beat on low speed of electric mixer just until crumbly.
- Set aside 1/2 cup of the mixture for topping.
- Add milk and egg to the remaining mixture and mix until combined.
- Pour batter into a greased baking dish.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a nutty twist, consider adding chopped peanuts or swapping out the coconut for chopped almonds. If you prefer a sweeter cake, increase the brown sugar slightly. To prevent sticking, ensure your baking dish is well-greased and dusted with flour. You can also substitute almond milk for a dairy-free option or use vegetable oil instead of margarine for a lighter texture.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack, paired with a hot cup of coffee or tea. You can add a dollop of whipped cream or serve it with a side of fresh fruit for a refreshing contrast. For a dessert twist, try drizzling a bit of Cooked Fudge Frosting on top to elevate its sweetness.
Storage & Reheating
Store leftover Peanut Crumb Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) until heated through, about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Crumb Coffee Cake contains roughly 353 calories, with 5g protein, 65g carbohydrates, and 9g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 573mg per serving (25% 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 ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to reserve the crumb topping separately. Bake it fresh in the morning for a delightful breakfast treat, ensuring the crumb topping stays crisp.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to check that all other ingredients are gluten-free, especially the baking powder, to ensure the recipe remains celiac-friendly.
What can I use instead of peanut butter?
If you're looking for an alternative to peanut butter, almond butter or sunflower seed butter work well. Each will give a different flavor profile, but they'll maintain the cake's moistness and texture. Just keep in mind any nut allergies when 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).