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Homemade Peanut Butter Streusel Topped Coffee Cake recipe

Peanut Butter Streusel Coffee Cake

From "Stay for Supper" by the Editors of Country Home magazine (1993). This is a superb coffee cake. I've played with it ever so slightly, adding in Heath toffee bits to the top. Although the recipe suggests an 8" baking pan, I have a 9" so that's what I use with success (just not so tall).
I sometimes add in the chocolate chips with the flour and remaining milk to help prevent overbeating and to lightly coat the chips in flour in the process (to keep them from sinking). Your call.
Do follow the order of the instructions. This is not a coffee cake where you can make the batter and make the streusel at the same time. It just whips up too darn fast. #lessonlearned
Course Breakfast
Cuisine American
Servings 9 People

Equipment

  • 1 8 x 8 x 2 pan (I use a 9" just fine)
  • Stand Mixer

Ingredients
  

Peanut Butter Streusel Topping

  • 1/4 Cup Flour
  • 1/4 Cup Light Brown Sugar Packed
  • 2 Tablespoons Peanut Butter
  • 1 Tablespoon Butter
  • 1/4 Cup Mini Chocolate Chips (I typically use regular-sized chips)

Coffee Cake

  • 2 Tablespoons Butter
  • 1 Cup Flour
  • 1/2 Cup Light Brown Sugar Packed
  • 1/2 Cup Milk
  • 1 Large Egg
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 Cup Mini Chocolate Chips (here, too, I use regular-sized chips usually)

Instructions
 

  • Heat oven to 375*.
  • Grease an 8 x8 8x 2 pan with Baker's Joy or Pam for Baking with Flour and set aside.

For the Topping

  • Combine the first four topping ingredients with a pastry blender or a spoon in a small bowl.
  • Stir in the 1/4 of Chocolate Chips. Set aside.

For the Coffee Cake

  • Add the Peanut Butter and the Butter to the bowl of an electric stand mixer and combine for 30 seconds.
  • Pour in about half of the 1 Cup of Flour, all the Brown Sugar, half of the Milk, the Egg, Baking Powder, Baking Soda, and the Salt. Mix until combined, scraping the sides of the bowl on occasion.
  • Add in the rest of the Flour and the Milk. Beat until JUST combined and then STOP. Do NOT keep beating this to death.
  • Stir in the Chocolate Chips by hand. It is so easy to go from "not combined" to "mixed within an inch of its life" when you use a stand mixer.
  • Pour the batter into the greased pan and spread it around the best you can. Top with the, uh, topping.
  • Bake 375* for 25-30 minutes or until a toothpick near the center comes out clean.
  • Cool on a wire cooling rack for 15 minutes to set. Serve warm.
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