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Peanut Butter Chocolate Chip Coffee Cake

This is one of those cakes that I inevitably end up having for breakfast but that should never be served for breakfast. It is a full on honest-to-goodness cake with sugar and butter and decadent frosting.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Peanut Butter Chocolate Chip Coffee Cake
Servings: 6 servings
Author: Amanda Rettke

Ingredients

  • 1 c all-purpose flour
  • 2 tbsp. coffee
  • 1/3 c milk
  • 1 tsp. vanilla extract
  • 1 large egg room temperature
  • 3 tbsp. unsalted butter softened
  • 1/4 c chunky peanut butter
  • 1/2 c firmly packed dark brown sugar
  • Pinch salt
  • 1 1/2 tsp. baking powder
  • 1/2 c chopped semi-sweet chocolate

Instructions

  • In a bowl, whisk together the flour, the baking powder, and a pinch of salt.
  • In a separate bowl with a handheld mixer cream together the brown sugar, the peanut butter, and the butter.
  • Beat in the egg, vanilla and the coffee.
  • Add in the flour mixture alternately with the milk, beating well after each addition, and gently stir in 1/2 cup of the chopped chocolate.
  • Pour batter into a prepared 8-inch round cake pan and bake at 350 degrees for 28-34 minutes, or until a tester comes out clean.
  • Allow to cool slightly then invert onto a wire rack to cool completely.
  • If you are adding peanut butter glaze, turn the cake out directly onto a cake stand and add glaze while cake is still slightly warm.