Peanut Butter Crumb Cakes Recipes

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PEANUT BUTTER CAKE WITH CRUMB TOPPING-AWARD WINNING



Peanut Butter Cake With Crumb Topping-Award Winning image

This recipe won a state food recipe contest and was printed in a best cake recipes in 1992. It is very good, easy to make and the crumb topping is much better than frosting.

Provided by Dixie from Kansas

Categories     Dessert

Time 35m

Yield 1 9x13 cake, 16 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup peanut butter
3/4 cup honey
2 eggs
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup peanut butter
3/4 cup sugar
2 tablespoons flour
1 cup chocolate chips, of choice

Steps:

  • Preheat oven to 350.
  • spray 13x9 baking pan.
  • beat together butter, peanut butter and honey in large bowl until well blended.
  • blend in eggs and vanilla.
  • sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
  • pour into prepared pan.
  • combine topping ingredents and crumble over cake batter.
  • bake 25-30 minutes or until a toothpick inserted into center come out clean.
  • serve warm or room temperature.

Nutrition Facts : Calories 355.6, Fat 17.9, SaturatedFat 7.5, Cholesterol 39, Sodium 313.5, Carbohydrate 45.7, Fiber 2.1, Sugar 30.3, Protein 7.5

PEANUT BUTTER CRUMB CAKE



Peanut Butter Crumb Cake image

Make and share this Peanut Butter Crumb Cake recipe from Food.com.

Provided by JamesDeansGirl

Categories     Breads

Time 50m

Yield 16-18 serving(s)

Number Of Ingredients 13

1/2 cup packed light brown sugar
1/2 cup flour
1/4 cup creamy peanut butter
2 tablespoons butter, melted
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup packed light brown sugar
2 large eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk

Steps:

  • Preheat oven to 375°F.
  • MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
  • MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
  • Slowly beat in the brown sugar.
  • Add the eggs, one at a time, beating until fluffy after each addition.
  • Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
  • Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
  • Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool slightly before serving.
  • Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.

Nutrition Facts : Calories 277.4, Fat 11.8, SaturatedFat 4.5, Cholesterol 40, Sodium 268.2, Carbohydrate 38.2, Fiber 1.2, Sugar 21.1, Protein 6.4

PEANUT BUTTER CRUMB CAKE



Peanut Butter Crumb Cake image

Make and share this Peanut Butter Crumb Cake recipe from Food.com.

Provided by Dienia B.

Categories     Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 cups brown sugar
2 1/2 cups sifted flour
1/2 teaspoon salt
6 tablespoons butter
1/2 cup peanut butter
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 tablespoon water
1 teaspoon vanilla

Steps:

  • Mix together brown sugar, flour, and salt.
  • Cut in butter and peanut butter until texture is like cornmeal.
  • Take out 2/3 cup of this crumb mixture. Set aside.
  • To the rest of the flour mixture, add buttermilk, eggs, baking soda dissolved in 1 tablespoon water, and vanilla.
  • Beat and pour into a greased pan.
  • Sprinkle with reserved crumbs.
  • Bake at 375°F for about 30 minutes or until done.

Nutrition Facts : Calories 737.1, Fat 24.9, SaturatedFat 10.3, Cholesterol 102.7, Sodium 680, Carbohydrate 117.5, Fiber 2.7, Sugar 74.9, Protein 14.3

PEANUT BUTTER CRUMB CAKES



Peanut Butter Crumb Cakes image

These cute, individual cakes from Ana Colon of Wisconsin Rapids, Wisconsin burst with yummy peanut butter and chocolate flavor.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup creamy peanut butter
2/3 cup packed brown sugar
3/4 cup all-purpose flour
3 tablespoons cold butter
1 egg
1/3 cup 2% milk
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping., In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened., Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.

Nutrition Facts : Calories 522 calories, Fat 25g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 3g fiber), Protein 11g protein.

PEANUT BUTTER AND JELLY CRUMB CAKE



Peanut Butter and Jelly Crumb Cake image

This is the perfect cake for PB&J fans. Use your favorite jelly, jam or fruit preserves. If you can't find honey-roasted peanuts, roasted and salted ones are a good substitution.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 12 to 14 servings

Number Of Ingredients 17

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed light brown sugar
2/3 cup smooth peanut butter
4 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon fine salt
3/4 cup milk
3/4 cup raspberry, strawberry or grape jelly
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
2/3 cup honey-roasted peanuts, roughly chopped
1/4 teaspoon fine salt
4 tablespoons unsalted butter, softened
Confectioners' sugar, for dusting

Steps:

  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
  • Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
  • Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
  • For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.

SHEET PAN CRUMB CAKE



Sheet Pan Crumb Cake image

It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 16

1 1/2 cups packed dark brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, melted
3 cups all-purpose flour (see Cook's Note)
Nonstick cooking spray, for the baking sheet
3 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups sour cream

Steps:

  • For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
  • For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
  • Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

PEANUT BUTTER FROSTING



Peanut Butter Frosting image

Two ingredients are all you need for peanut butter frosting that might just be the best we've ever tried!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5m

Yield 12

Number Of Ingredients 2

1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup creamy peanut butter

Steps:

  • In medium bowl, beat frosting and peanut butter with spoon until well blended. Frosts 13x9-inch cake generously.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 21 g, TransFat 0 g

PEANUT BUTTER CAKE



Peanut Butter Cake image

This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.

Provided by Karen Pugh

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 20

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
  • Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
  • Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g

PEANUT BUTTER CAKE VI



Peanut Butter Cake VI image

Yummy peanut butter crumb cake with chocolate chips.

Provided by Tammy Mattice

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 10

2 ¼ cups all-purpose flour
2 cups packed brown sugar
1 cup creamy peanut butter
½ cup margarine, softened
1 cup milk
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
  • In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g

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