This is a moist, tender coffee cake that is best served warm from the oven for breakfast or a quick snack...
The first time I saw this recipe, I was not particularly drawn to the title: Peanut Butter Cake. Further down the recipe, however, was the option for Peanut Butter-Chocolate Cake. This title is still misleading to me. I chose to rename it because it resembles a coffee cake with the crumble topping. Chocolate...AND peanut butter....now, that's a combination to win me over! Now look at that crumble topping....
Peanut Butter Chocolate Chip Coffee Cake
From Better Homes & Gardens
(4x6 printable recipe) (full page recipe)
½ c. all purpose flour
½ c. brown sugar
¼ c. creamy peanut butter
3 T. butter or margarine
¼ c. semi-sweet choc. chips
2 c. all purpose flour
1 c. brown sugar
2 t. baking powder
½ t. baking soda
¼ t. salt
1 c. milk
½ c. creamy peanut butter
¼ c. butter, margarine, softened
½ c. semi-sweet choc. chips
Grease bottom and ½” up side of 9x13” pan. In small bowl, stir flour, sugar for topping. Using a pastry blender, cut in peanut butter and margarine till mixture looks like small crumbs. Add ¼ c. choc. chips. Set aside.
In a large mixing bowl, stir 2 c. flour, brown sugar, baking powder, baking soda and salt. Add milk, peanut butter, eggs and butter. Beat on med-high speed for 3 min., scrapping bowl.
Spoon batter into prepared pan, spreading evenly. Sprinkle with topping.
Bake in 375° oven for 30 min. or till toothpick comes clean.
Serve warm or cool on wire rack.