Bake Your Own Peanut Butter Treats

Since the nation-wide peanut butter problems hit our Minnesota town with several devastating stories, I’ve avoided buying peanut butter snacks at the grocery store.  Whenever we have a nationwide recall of food, it changes not only our food purchasing, but what we’re used to eating. I gave up making fresh salsa right at the height of the summer last year.

We still crave peanut butter treats at our house, and we can’t let go of that.  How timely that my sister asked for this peanut butter coffee cake recipe. We indulged safely by baking in our own kitchen from approved jars of peanut butter. I’ve modified this recipe from a Better Homes and Garden Cookbook by baking it in an 11 by 17 pan and doubling the original topping amount. It’s my children’s most requested “cartoon day” breakfast, but be sure to read the important dessert option at the bottom.

peanut butter coffee cake

Peanut Butter Coffee Cake

Topping – doubled from the original recipe

crumb topping

1 cup packed brown sugar
1 cup all-purpose flour
½ cup peanut butter
6 tablespoons margarine or butter


2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
½ cup peanut butter
2 eggs
1/4 cup margarine

For topping, mix 1 cup brown sugar, 1 cup all-purpose flour. Cut in ½ peanut butter and 6 tablespoons margarine or butter with a pastry blender until crumbly. (See picture above right.)

In a bowl, stir togther 2 cups flour, 1 cup brown sugar, the baking powder, baking soda, and salt. Add milk, ½ cup peanut butter, the eggs, and ¼ cup margarine or butter. Beat with an electric mixer on low speed. Then beat at high speed for three minutes, scraping the sides frequently.

Pour batter into a greased 11 by 17 baking pan, spreading evenly. Sprinkle with topping. Bake at 350 degree oven for 15-18 minutes or until a toothpick comes out clean. Serve warm.

Important Dessert Note: it only got better when I reheated the leftover cake in the oven during dinner and served it  for dessert with a scoop of vanilla ice cream and drizzle of chocolate syrup on top.

peanut butter coffee cake with ice cream and chocolate syrup
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  1. ph
    Feb 6, 2009

    The breakfast option is good but I really recommend the desert option. Very very good.

  2. Rebecca
    Feb 6, 2009

    I think I’ve died and gone to heaven, and all I’ve done is look at the picture. That is definitely getting made TOMORROW.

  3. TJ
    Feb 6, 2009

    Rebecca, If you like peanut butter, I promise it will taste like that, too.

  4. An Ordinary Mom
    Feb 6, 2009

    Oh my … I even have all the ingredients on hand. And I might throw some mini chocolate chips in the recipe just because I have an addiction to chocolate 🙂 !!

  5. Debs
    Feb 7, 2009

    What happened to the peanut trade over there? Haven’t heard from over here!

    This looks gorgeous though…hardest choice would be to decide which to EAT first?!! Lol


  6. Alison
    Feb 9, 2009

    Oh my gosh, T, this looks so amazingly good, I’m coming over! Leaving Zac at home, though, since he’s anaphylacticly allergic to peanuts. I think that cake needs a big scoop of B&R chocolate peanut butter ice cream on top! drool….

  7. Camille
    Feb 9, 2009

    Yum!! We made it tonight for Family Home Evening treats and loved it. We served it with chocolate/vanilla ice cream with no chocolate syrup since we didn’t have any. It was a hit. And plenty left over for breakfast for the whole week or dessert again! Thanks

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