May Recipe: Chocolate Peanut Butter Coffee Cake

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

• The Ingredients
  • For Topping:
    • 1/2 cup brown sugar
    • 1/2 cup all-purpose flour
    • 1/4 cup peanut butter
    • 3 tablespoons butter
    • 1/4 cup miniature semisweet chocolate morsels
  • For Cake
    • 1 cup packed brown sugar
    • 2 cups all-purpose flour
    • 2 tablespoons unsweetened cocoa
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/3 teaspoon salt
    • 1 cup milk
    • 1/2 cup peanut butter
    • 2 eggs
    • 1/4 cup butter
    • 1/2 cup miniature semisweet chocolate morsels
• The Way of Preparing
  1. Oven to 375°F, 190°C, gas mark 5.
  2. For the topping, stir together the sugar and flour.
  3. Cut in the peanut butter and butter until crumbly. Set aside.
  4. For the cake, stir together flour, cocoa powder, brown sugar baking soda and powder, and salt.
  5. Add milk, peanut butter, eggs, and butter.
  6. Beat with an electric mixer on low speed until well-blended.
  7. Beat on high for three minutes, scraping down the bowl fairly regularly.
  8. Pour into a greased 9 x 13 x 2 inch baking pan.
  9. Sprinkled topping mixture over and bake for 30 minutes or until it passes the toothpick test.
  10. Serve when cool or while still warm.
      
• Notes
  • To make it just peanut butter coffee cake, omit all chocolate morsels and the unsweetened cocoa.

So, this was another high school recipe I tweaked. Originally, it was originally just a peanut butter coffee cake. It was good, but needed a little kick up.

I’ve only made it a handful of times, but leftovers have never been a problem that I need to worry about hanging on to it more than a day or three, so I genuinely don’t know how long it can store for.

Happy Baking!