This peanut butter coffee cake is simply divine in so many different ways. Peanut butter lovers will jump for joy at the taste of this silky delight. For allergy problems, this cake can be made nut-free by subbing in sun butter and a splash of lemon juice for the peanut butter.
½ cup brown sugar
½ cup all-purpose flour
¼ cup creamy peanut butter
2 tablespoons unsalted butter melted
1 cup semisweet chocolate chips
2 cups all purpose flour
1 cup dark brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup milk
½ cup creamy peanut butter
¼ cup or ½ stick of butter or margarine at room temp.
½ cup semisweet chocolate chips
For the Topping:
In a large bowl, mix together the brown sugar and flour. Cut in the creamy peanut butter and butter and mix until crumbly. You will have to push hard because of the peanut butter, but it is so worth it, trust me. Lastly, mix in the chocolate chips.
For the Cake:
Stir together the first five ingredients in a large bowl. Make a well in the center and add the milk, pb, eggs & butter. Beat on low speed with an electric mixer until blended well, and then mix on high speed for 3 minutes. At this point, fold half the chocolate chips into the batter. Pour into a well greased baking dish (13X9X2 and not glass) and spread evenly except for in the middle, where you should make a small depression. This is to make the cake rise evenly as it bakes. Sprinkle topping mixture evenly over the top of the cake.
Bake at 375 degrees on the lower rack for 30 minutes or when a butter knife comes out clean when poked in the middle of the cake. Serve warm.