If you've been reading my blog, or at least the recipes I post on Saturdays, you know I love peanut butter. I've never been one of those who could eat it with a spoon (you know who you are!), but put it in cookies, pie, cake, ice cream, anything sweet, and I can't get enough!
Today's recipe is for Peanut Butter Cake. It can be a dessert, or you can call it a coffee cake & have some for breakfast. It's very yummy, moist and peanut-buttery. If you take this cake to work on Monday morning, I guarantee you will have oodles of compliments and an empty pan by lunchtime. :-)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup peanut butter
3 tablespoons butter or margarine
2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup peanut butter
1/4 cup butter or margarine, softened
Mini chocolate chips (optional)
Preheat oven to 375 degrees. Spray 9 x 13 pan with cooking spray.
For topping, in a small bowl stir together the 1/2 cup flour and the 1/2 cup brown sugar. Using a pastry blender, cut in the 1/4 cup peanut butter and the 3 tablespoons butter or margarine till mixture resembles coarse crumbs. Set aside.
In a large mixing bowl stir together the 2 cups flour, the 1 cup brown sugar, baking powder, baking soda, and salt. Add milk, the 1/2 cup peanut butter, eggs, and the 1/4 cup butter or margarine. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 3 minutes, scraping bowl frequently. Stir in desired amount of mini chocolate chips.
Spoon batter into the prepared pan, spreading evenly. Sprinkle with topping mixture. Bake in a 375 degree F oven about 30 minutes or until a wooden toothpick comes out clean. Serve warm or cool thoroughly on a wire rack. Makes 16 servings.