Normally I try to copy the photo that Annie takes in an attempt to better my photography skills, but the day I made this, her site was down due to an upgrade, and I had to go it alone. Well, I wasn't too far off!!
I made this, because I got a huge thing of peanut butter, so I had to make something! I took it to work for breakfast for my team and it went really quick. It was so yummy. I had it sitting on my desk and the smell of the peanut butter and chocolate was darn near impossible to resist!!
Peanut Butter Chocolate Chip Coffee Cake
For the cake:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup creamy peanut butter
4 tbsp. unsalted butter, softened
1 cup brown sugar
2 large eggs
1 cup milk
For the topping:
½ cup brown sugar
½ cup flour
¼ cup creamy peanut butter
2 tbsp. unsalted butter, melted
1-1½ cups chocolate chips (I used bittersweet)
Preheat the oven to 375° F. Grease a 9 x 13-inch baking dish; set aside.
To make the cake, in a small bowl combine the flour, baking powder, baking soda and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. Beat on medium speed until well combined, 1-2 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. On low speed, mix in the dry ingredients alternately with the milk until just combined, beginning and ending with the dry ingredients. Spread the batter evenly into the prepared pan.
To make the topping, in a medium bowl, stir together the brown sugar and flour. Mix in the peanut butter and butter, until the mixture is crumbly. Stir in the chocolate chips. Sprinkle the topping mixture evenly over the cake batter.
Bake for 30-35 minutes or until the cake is golden brown and begins to pull away from the sides of the pan. Transfer to a wire rack and let cool for at least 30 minutes before slicing and serving.
Source: Annie's Eats, originally from the The Food Librarian, originally from Suite101