Why is peanut butter so good? Can anyone answer me that? I had to ban myself from buying almond butter recently (after killing a jar in a weekend – whoops) so now I’ve moved on to peanut butter and I’m worried that a peanut butter ban isn’t too far off! I bought a Costco-sized pack of Skippy a month ago and it’s gone. G-O-N-E.
I did manage to scrape out enough PB to make this amazing coffee cake though. I’ve had it on the listÂ for almost a year now but haven’t really had a reason to make it. Based on the name, I thought it was going to be super heavy and rich but y’all, it’s not! It’s light and fluffy and the only rich part is the topping.
It’s completely addicting and I had to throw most of it in the freezer. Out of sight, out of mind, right? Make this next time you have people over for breakfast! Or just make it for yourself. I won’t judge you.
- Preheat oven to 375F. Line a 9x13-inch baking pan with parchment paper or aluminum foil. Set aside.
- Stir the brown sugar and flour together in a medium bowl, breaking up any lumps of brown sugar. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Stir in the chocolate chips; set aside.
- Sift together the flour, baking powder, baking soda and salt in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium speed until creamy and smooth. Add the brown sugar and continue beating on medium until the mixture is light. Add the eggs, one at a time, beating well after each addition. With the mixer on low alternately add the dry ingredients and milk, beginning and ending with the flour mixture, and beating just until combined.
- Spread the batter evenly in the prepared pan. Sprinkle the topping evenly over the cake. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing and serving.