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Wednesday, November 5, 2014

Peanut Butter and Jelly Coffee Cake

Peanut Butter and Jelly Coffee Cake | The Sweets Life
Peanut Butter and Jelly Coffee Cake 

I'm not going to belabor this point because you've heard me say it again and again, but peanut butter and jelly is, in my opinion, one of the most perfect foods out there. I prefer it with wheat bread and raspberry jam, but I'm indifferent on the crunchy vs. creamy debate. It goes without saying, then, that I fell hard for this peanut butter and jelly coffee cake! Thank you Maria for enlightening me because while I can totally get on board with a regular 'ol pb & j for breakfast, incorporating it into a coffee cake is straight up brilliant.
Pin ItPeanut Butter and Jelly Coffee Cake | The Sweets Life
My friend Kacey had given me some homemade blueberry strawberry jam that I used and it was awesome, but you can definitely swap in your favorite jam or jelly. (Side note: I cannot get behind grape jelly! As in, I can't eat a pb & j if the j is grape!) Thankfully I had plans to bring this to church or else I would've demolished the entire pan; don't say I didn't warn you! My only change would be to use crunchy peanut butter (Maria did; I didn't have any on hand) or add some chopped peanuts to the streusel for a little bit of texture.
Peanut Butter and Jelly Coffee Cake | The Sweets Life

For more pb & j inspired creations, try this fruit crisp, these dessert bars, or these ice cream cheesecakes!

One Year Ago: Mexican Pot Pie
Two Years Ago: Peanut, Cabbage, and Carrot Slaw and Roasted Vegetable and Refried Bean Tostadas
Three Years Ago: Curried Chickpeas with Couscous and Pumpkin Oatmeal Scotchies
Four Years Ago: Roasted Eggplant Pasta with Goat Cheese and Pumpkin Sour Cream Coffee Cake

Peanut Butter and Jelly Coffee Cake

Printer-Friendly Recipe
-1/2 cup all-purpose flour
-1/2 cup whole-wheat flour
-1 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1/4 cup creamy peanut butter
-2 tbsp unsalted butter, at room temperature
-1/2 cup light brown sugar
-1 large egg
-1/2 tsp vanilla extract
-1/2 cup buttermilk
-1/2 cup jelly or jam (your flavor choice)

for the streusel topping:
-1/2 cup all-purpose flour
-1/2 cup light brown sugar
-1/4 cup peanut butter
-2 tbsp unsalted butter, melted

1. Preheat oven to 350F. Line an 8-inch square dish with foil and grease with cooking spray. Set aside.
2. To make the streusel topping, combine the flour and sugar. Next mix in the peanut butter and melted butter, stirring until the mixture is crumbly. Set aside.
3. To make the cake batter, whisk the flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, beat the peanut butter with the butter for 3 minutes, or until creamy. Mix in the brown sugar, followed by the egg and the vanilla extract. With the mixer on low, alternate adding the dry ingredients and the buttermilk (beginning and ending with the flour mixture). Beat just until combined.
4. Pour the batter into the prepared pan. Spread the jelly on top of the batter, using a toothpick to swirl into the batter if desired. Sprinkle the streusel on top of the jelly before baking for 30 minutes, or until an inserted toothpick comes out clean. Allow cake to cool on a wire rack before slicing and serving. 

slightly adapted from Two Peas & Their Pod