Peanut Butter Coffee Cake: The Perfect Sweet Treat

Hey there, my fellow peanut butter lovers!

If you’re anything like me, you’ve probably dreamed of a way to combine the creamy, nutty goodness of peanut butter with the cozy, crumbly perfection of a coffee cake.

Well, today’s your lucky day because I’m sharing one of my all-time favorite family recipes: Peanut Butter Coffee Cake!

This cake is soft, buttery, and has a delicious peanut butter flavor running through every bite.

Oh, and the streusel topping?

Chef’s kiss. It’s a little crunchy, a little crumbly, and downright irresistible.

The best part?

It’s super easy to make, and the whole family will love it—whether you’re serving it for brunch, as a snack, or (let’s be real) as dessert.

So grab a cup of coffee, and let’s bake this peanut-buttery slice of heaven together!

What You’ll Need

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Streusel Topping:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup creamy peanut butter
2 tablespoons unsalted butter, softened

For the Optional Icing:

1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

Pro Tips

Measure the peanut butter carefully. Peanut butter can be tricky to measure because it’s so sticky. Spray your measuring cup with a little non-stick spray to make it slide right out!
Use room temperature ingredients. Your butter, eggs, and buttermilk will mix together more smoothly if they’re not cold.
Don’t overmix the batter. Stir until the ingredients are just combined to keep the cake tender.
Customize the topping. Love a little crunch? Add chopped peanuts or chocolate chips to the streusel for an extra treat.
Let the cake cool before adding icing. If you drizzle the icing on while it’s still hot, it’ll melt right off.

Tools You’ll Need

Mixing bowls (2–3)
Hand or stand mixer
Measuring cups and spoons
Whisk
Spatula
9-inch square baking dish
Oven

Substitutions and Variations

No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and voila—homemade buttermilk.
Crunchy peanut butter: If you prefer a bit of crunch, go ahead and swap the creamy peanut butter for crunchy.
Gluten-free option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
Add-ins: Throw in some chocolate chips or a swirl of Nutella for a fun twist.

Make Ahead Tips

You can make the streusel topping ahead of time and keep it in the fridge until you’re ready to bake.
This coffee cake freezes beautifully. Just wrap it tightly in plastic wrap and freeze for up to 3 months.

Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter, Peanut Butter, and Sugars

In a large bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes)

4. Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract.

5. Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the peanut butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

6. Make the Streusel Topping

In a small bowl, use a fork to mix together the flour, brown sugar, peanut butter, and butter until crumbly. AI Image Prompt:

7. Assemble the Cake

Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping over the batter.

8. Drizzle with Icing (Optional)

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Leftovers and Storage

Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. Thaw overnight in the fridge before serving.