Peanut Butter Coffee Cake With Chocolate Crumb Topping

[bloodbought]

PEANUT BUTTER COFFEE CAKE WITH CHOCOLATE CRUMB TOPPING

yield 9 TO 12 SERVINGS 

prep time 25 MINUTES 

cook time 40 MINUTES

INGREDIENTS
FOR THE TOPPING:
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 & 1/2 tablespoons unsweetened cocoa powder
pinch salt

3 tablespoons unsalted butter, cold and cut into small cubes

FOR THE CAKE:
1 & 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/3 cup peanut butter*
1 large egg
1 teaspoon vanilla extract

1/2 cup milk

INSTRUCTIONS
TO MAKE THE TOPPING:

Combine the flour, sugar, cocoa powder, and salt in a small bowl.

Add the butter and mix with a fork or your fingers until the mixture forms crumbs.

Refrigerate the topping while you make the cake.

TO MAKE THE CAKE:

Preheat oven to 350°. Grease an 8-inch square or 9-inch round baking pan.

Whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the peanut butter and mix well. Add the egg and vanilla, and mix thoroughly.

Reduce the mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined.

Spread the batter evenly in the prepared pan. Sprinkle the crumb topping over the cake.

Bake 35 to 40 minutes, or until a pick inserted into the center comes out clean. Place the pan on a wire rack to allow the cake to cool.

NOTES

*I used creamy peanut butter, but crunchy will work just fine if you prefer to add a little crunch.

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