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
- For Topping:
- The Way of Preparing
- Oven to 375°F, 190°C, gas mark 5.
- For the topping, stir together the sugar and flour.
- Cut in the peanut butter and butter until crumbly. Set aside.
- For the cake, stir together flour, cocoa powder, brown sugar baking soda and powder, and salt.
- Add milk, peanut butter, eggs, and butter.
- Beat with an electric mixer on low speed until well-blended.
- Beat on high for three minutes, scraping down the bowl fairly regularly.
- Pour into a greased 9 x 13 x 2 inch baking pan.
- Sprinkled topping mixture over and bake for 30 minutes or until it passes the toothpick test.
- Serve when cool or while still warm.
- 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.