Peanut Butter Chocolate Chip Coffee Cake Recipe

Name: Peanut Butter Chocolate Chip Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/2 cup light brown sugar; 1/2 cup all-purpose flour; 1/4 cup creamy peanut butter; 2 tablespoons unsalted butter, melted; 1 cup semisweet chocolate chips (I used a combination of milk chocolate and semisweet); Cake; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup creamy peanut butter; 1/4 cup (1/2 stick) unsalted butter, at room temperature; 1 cup light brown sugar; 2 large eggs, at room temperature; 1 cup milk, at room temperature

Servings: persons

Topping
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/4 cup creamy peanut butter
2 tablespoons unsalted butter, melted
1 cup semisweet chocolate chips (I used a combination of milk chocolate and semisweet)
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs, at room temperature
1 cup milk, at room temperature

1
Preheat oven to 375 F. Spray a 13x9 baking pan with cooking spray.
2
To make the topping: Stir the brown sugar and flour together in a medium bowl, breaking up any lumps of brown sugar. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Mix in the chocolate chips then set aside.
3
To make the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium speed until creamy and smooth. Add the brown sugar and continue beating on medium until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer on low alternately add the dry ingredients and milk, beginning and ending with the flour mixture, and beating just until combined.
4
Spread the batter evenly in the prepared pan. Sprinkle the topping evenly over the cake. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing and serving.

1346

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Topping, 1/2 cup light brown sugar, 1/2 cup all-purpose flour, 1/4 cup creamy peanut butter, and more.

Yes, Peanut Butter Chocolate Chip Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Chocolate Chip Coffee Cake

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