PEANUT BUTTER CAKE VI
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
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
PEANUT BUTTER CRUMB CAKES
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
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-BANANA COFFEECAKE
For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can satisfy a multiplicity of appetites. They can be served with coffee for breakfast or with cheese and soup for lunch or become part of the evening's bread basket. But expediency is the least of it. Specialty breads, whether they're made from nuts, fruit or vegetables, taste good. They make the house smell warm and cozy, and they make the baker feel like Santa Claus anytime of year.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h15m
Yield Twelve servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan.
- To make the topping, combine oats, flour, brown sugar, cinnamon and salt in a bowl. Rub in the butter with your fingers until mixture forms coarse crumbs. Set aside.
- To make the cake, use an electric mixer to beat butter and peanut butter together. Add the sugar and beat until light and fluffy. Mix in the eggs 1 at a time, then the vanilla and banana.
- Sift together the flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture alternately with the sour cream, mixing just to combine.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle on the topping, pressing it into the batter slightly. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. If the topping browns before the cake is done, cover loosely with aluminum foil.
- Cool on a rack. Remove the sides of the pan, cut into slices and serve.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 54 grams, Fat 28 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 307 milligrams, Sugar 24 grams, TransFat 0 grams
CRUMB COFFEE CAKE
This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CRUMB CAKE
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
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 CAKE
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
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
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PEANUT BUTTER COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL
From crazyforcrust.com
5/5 (1)Estimated Reading Time 4 mins
- Mix sugars, butter, peanut butter, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined.
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From faithfullyfree.com
4.5/5 (17)Calories 164 per servingEstimated Reading Time 2 mins
- In a bowl whisk together flour, baking powder, salt and baking soda. Set aside. In another large bowl cream together butter and peanut butter. Slowly beat in brown sugar. Add eggs, one at a time, beating until fluffy.
- Add flour mixture alternately with milk to the creamed mixture, beating after each addition and beginning and ending with the flour mixture (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
- In another bowl combine ingredients for topping. Crumble over the batter. Bake for 30 minutes or until toothpick comes out clean. Cool completely before cutting. Top with powdered sugar.
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- In the bowl of a stand mixer (or with an electric mixer in a large bowl), cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk and vanilla to combine.
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