I see nothing about this cake that necessarily makes it a breakfast cake, but we’ll call it that anyway so that you can justify eating it to start your day :)  This is a simple peanut butter cake with a peanut butter streusel topping and chocolate chips.  In other words, YUM!  The cake was amazingly light and tender, and the topping was delicious.  I was a bit skeptical of how a streusel or crumble topping made with peanut butter would turn out, but it worked very well and came together easily.  Though this is supposedly a coffee cake, I think it could be easily dressed up with a drizzle of chocolate and peanut butter sauces to make it a decadent dessert.  Just be sure you have a glass of milk ready with this one, you will need it!

  • Yield 1 9x13 inch pan


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)


  • 01

    Preheat the oven to 375° F.  Grease a 9 x 13-inch baking dish; set aside.

  • 02

    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.

  • 03

    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.

  • 04

    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.