Best 2 Peanut Butter Crumb Cake Recipes

Searching for a delectable treat that combines the irresistible flavors of peanut butter and crumbs? Look no further! Embark on a culinary journey to discover the best-kept secret in baking—the "peanut butter crumb cake." This heavenly dessert tantalizes taste buds with a rich peanut butter filling enveloped in a crumbly, buttery crust. Whether you're a seasoned baker seeking a new challenge or a novice yearning for a simple yet impressive recipe, this article will guide you towards creating an unforgettable masterpiece that will leave your loved ones begging for more.

Let's cook with our recipes!

PEANUT BUTTER CRUMB CAKE

Peanut Butter Crumb Cake image

Make and share this Peanut Butter Crumb Cake recipe from Food.com.

Provided by JamesDeansGirl

Categories Breads

Time 50m

Yield 16-18 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup packed light brown sugar
1/2 cup flour
1/4 cup creamy peanut butter
2 tablespoons butter, melted
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup packed light brown sugar
2 large eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk

Steps:

Preheat oven to 375°F.
MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
Slowly beat in the brown sugar.
Add the eggs, one at a time, beating until fluffy after each addition.
Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving.
Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.

Nutrition Facts : Calories 277.4, Fat 11.8, SaturatedFat 4.5, Cholesterol 40, Sodium 268.2, Carbohydrate 38.2, Fiber 1.2, Sugar 21.1, Protein 6.4

PEANUT BUTTER AND JELLY CRUMB CAKE

Peanut Butter and Jelly Crumb Cake image

This is the perfect cake for PB&J fans. Use your favorite jelly, jam or fruit preserves. If you can't find honey-roasted peanuts, roasted and salted ones are a good substitution.

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Yield 12 to 14 servings

Number Of Ingredients 17

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed light brown sugar
2/3 cup smooth peanut butter
4 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon fine salt
3/4 cup milk
3/4 cup raspberry, strawberry or grape jelly
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
2/3 cup honey-roasted peanuts, roughly chopped
1/4 teaspoon fine salt
4 tablespoons unsalted butter, softened
Confectioners' sugar, for dusting

Steps:

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.

Tips:

For a richer flavor, use dark chocolate chips instead of semi-sweet.
To make the cake extra moist, add a cup of sour cream to the batter.
For a nutty flavor, add a half cup of chopped walnuts or pecans to the batter.
To make the cake extra special, serve it with a scoop of vanilla ice cream or whipped cream.
If you don't have a springform pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
This cake can be stored at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Peanut butter crumb cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy crumb cake base, creamy peanut butter filling, and crunchy peanut butter crumble topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this peanut butter crumb cake a try. You won't be disappointed!