If you like Peanut Butter and Jelly sandwiches, you will love this PB & J coffee cake!
Prep Time15 minutesmins
Cook Time30 minutesmins
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Ingredients
1cupall-purpose flour
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
1/4cupcreamy peanut butter
2tablespoonsunsalted butterat room temperature
1/2cuplight brown sugar
1large egg
1/2teaspoonvanilla extract
1/2cupbuttermilk
1/2cupgrape jellyor jelly of your choice
For the Peanut Butter Streusel Topping:
1/2cupall-purpose flour
1/2cuplight brown sugar
1/4cupcrunchy peanut butter
2tablespoonsunsalted buttermelted
Instructions
1. Preheat oven to 350 degrees F. Spray a 8x8 baking pan with cooking spray and set aside.
2. First, make the peanut butter streusel topping. In a medium bowl, combine the flour and brown sugar. Mix with a spoon until there are no big brown sugar clumps. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Set aside.
3. In a large bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until creamy and smooth, about 3 minutes. Add the brown sugar mix until creamy. Add the egg and vanilla extract. Turn the mixer to low and alternately add the dry ingredients and buttermilk, beginning and ending with the flour mixture. Don't over mix, beat until just combined.
4. Spread the batter evenly in the prepared pan. Spoon grape jelly evenly over the cake. Take a toothpick and gently swirl in the jelly. Sprinkle the peanut butter streusel over the cake. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the cake to a wire cooling rack and cool completely. Slice and serve!
Note: I used grape jelly, but you can use your favorite flavor of jelly or jam! Enjoy!