Saturday, February 6, 2010

Peanut Butter Crumble Cake

Onto the second baking project of the snow day... I figured I'd try a coffee cake.

I couldn't help but think that chocolate chips would taste better in this recipe than raisins (which I didn't have anyway). So, I made half of the recipe just omitting the raisins and the second half of the cake sprinkled with semisweet chocolate chips. I must say, I liked it with the chips better! But when can I ever resist peanut butter and chocolate??

Adapted from:

1 3/4 cups all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup buttermilk
1 large egg
1/2 cup raisins (I omitted and topped off half of the cake with semisweet chocolate chips)
1 cup crunchy peanut butter, room temperature

Preheat oven to 350F. Lightly grease a 9-inch square baking pan. In a large bowl, whisk together flour, brown sugar, sugar, cinnamon, ginger, baking powder, baking soda and salt. Using a hand mixer (or with a spoon, if you’re so motivated), beat in the softened butter until mixture resembles wet sand. Remove 3/4 cup of the mixture to a medium bowl and set aside. Add buttermilk and egg to the large bowl with the remaining flour mixture. Stir well, until no streaks of flour remain, then stir in raisins (if desired). Pour into prepared pan. Add peanut butter to medium bowl with remaining 3/4 cup flour mixture. Stir well and crumble (or drop in clumps, as the mixture will be thick) onto the cake batter in the pan. (Here is where I sprinkled some chocolate chips on top of the cake, just half to try it out!) Bake for about 30 minutes, until a tester inserted into the center of the cake comes out clean. Cool on a wire rack before slicing.

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