Peanut Butter Crumb Cake
Indulge in the perfect harmony of nutty, buttery flavors with this irresistibly moist Peanut Butter Crumb Cake. Featuring a soft, tender cake base enriched with creamy peanut butter, this recipe is elevated by a golden, crumbly topping made with brown sugar, flour, and optional chopped peanuts for an added crunch. Quick and easy to prepare with just 20 minutes of prep time, this dessert is a crowd-pleaser for brunches, coffee breaks, or any occasion that calls for comfort baking. Serve it warm or at room temperature for the ultimate sweet treat that pairs beautifully with a cup of coffee or a cold glass of milk.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 2 units Large eggs
- 0.5 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 cups Brown sugar
- 0.5 cups All-purpose flour (for crumb topping)
- 3 tablespoons Unsalted butter, melted
- 0.25 cups Chopped peanuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, and salt.
Using a hand mixer or stand mixer, cream together the softened butter and peanut butter until smooth and fluffy.
Beat in the eggs, one at a time, followed by the milk and vanilla extract, until the mixture is smooth and fully combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
To make the crumb topping, combine brown sugar, 0.5 cups of flour, melted butter, and chopped peanuts (if using) in a small bowl. Mix with a fork until crumbly.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
