Peanut Butter Chocolate Chip Coffee Cake

from Tracey's Culinary Adventures


For the topping:

  • ½ cup light brown sugar
  • ½ cup all-purpose flour
  • ¼ cup peanut butter I used crunchy.
  • 2 tablespoons unsalted butter melted
  • 1 cup semisweet chocolate chips

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup peanut butter I used crunchy.
  • ¼ cup 1/2 stick unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 large eggs at room temperature
  • 1 cup milk at room temperature


  1. Preheat oven to 375F. Line a 9x13-inch baking pan with parchment paper or aluminum foil. Set aside.

To make the topping:

  1. 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.

To make the cake:

  1. Sift together the flour, baking powder, baking soda and salt in a medium bowl.
  2. 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.
  3. 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.