The classic combination of peanut butter and chocolate gets a fun update in this delicious Peanut Butter Coffee Cake. Layers of peanut butter cake with creamy Nutella sandwiched in between, all topped with a crunchy peanut streusel topping and a drizzle of dark chocolate. This heavenly coffee cake will be the highlight of your day.
This post may contain affiliate links. Life Currents participates in several different affiliate programs. Links in this post may be affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information see here.
JUST TAKE ME TO THE Peanut Butter Coffee Cake RECIPE ALREADY!
I have readers from all levels of comfort and experience in the kitchen on my site – and I get lots of questions about recipes: what ingredients to use, where to find ingredients, hows and whys.
To better serve all readers on Life Currents, I’ve made a commitment to put lots of information in my posts, including helpful tips, tricks, essential cooking information, and delicious similar recipe ideas.
If you’d like to skip over that information, please simply scroll to the bottom of the page, where you will find the easy printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes. Or, if you make this recipe, tag @lifecurrents on Instagram. Or you can upload a photo (I would love to see) via the pin.
Freaky Friday Blog Hop
I’m very excited to be participating in this Cookie Exchange 2019 edition of Freaky Friday with a wonderful recipe for Peanut Butter Coffee Cake from Hostess at Heart!
What’s Freaky Friday, you ask? Michaela at An Affair from the Heart came up with the idea for this old-fashioned blog hop a few years ago, and I’ve been participating for many of those years!
In a nutshell Freaky Friday is … I’ve made and shared a recipe from Julie at Hostess at Heart, and she’s made a recipe from someone (a secret that I don’t know who it is yet), and she’s made a recipe from someone, and if you clicked through all the way around all the blogs participating, you would get back to my blog. Thus, a blog hop!
So, if you would be so kind as to hop around and take a look at everyone participating, I promise it’ll be fun, and you’ll get lots of new recipe ideas!
Hostess at Heart
I’ve known Julie at Hostess at Heart for many years. Her baking skills are superb! When I got assigned to bake from her blog, I knew I’d have no problem finding delicious recipes.
Of course, there were so many to choose from!
Besides this coffee cake that we choose, we debated on making her Spiced Coffee Cookies with Caramel-Vanilla Glaze which not only sound amazing, they are so cute!
The awesome recipes in the 2019 Freaky Friday Holiday Cookie Exchange:
- An Affair from the Heart – Funfetti Sugar Cookies
- Bowl Me Over – Chocolate Dipped Coconut Macaroons
- Hostess at Heart –Pan Banging Homemade Sugar Cookie Recipe
- House of Nash Eats – Lime Meltaways
- Life Currents – Peanut Butter Coffee Cake
- Lisa’s Dinnertime Dish – Chocolate Cashew Candies
- Or Whatever You Do – Caramel Pecan Bites
- Take Two Tapas – Chocolate Fudge with Almonds and Coconut
- The Fresh Cooky – Oatmeal Rolled Sugar Cookies
- The Speckled Palate – Shortbread Brown Butter Cookies
Past Freaky Friday recipes
Kitchen items you may need for this recipe
Note: these are affiliate links
6-inch cast iron skillet (you’ll want three of these)
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
And find my shop on Amazon for recommendations on cool tools
Peanut Butter Coffee Cake Recipe
Peanut Butter Coffee Cake
- 2 tablespoons unsalted butter softened to room temperature
- 1 tablespoon creamy peanut butter
- 1/3 cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ cup roasted salted peanuts coarsely chopped
- Melted dark chocolate
- Preheat oven to 350° Spray 3 smaller 6-inch cast iron skillets, or a 10-inch cast iron skillet with non-stick cooking spray.
- Using a stand mixer or a hand held mixer and a medium bowl, mix the 2 tablespoons softened butter and 1 tablespoon peanut butter on medium speed until combined. Mix in flour and brown sugar, and mix until crumbly. Stir in the peanuts and set aside.
- In the bowl of an electric stand mixer or using a hand mixer and a large bowl, beat ½ cup butter, ½ cup peanut butter, and sugar on medium speed until fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.
- In a medium bowl whisk flour, baking powder, and salt together. Gradually add flour mixture to butter mixture alternating with milk, starting and ending with the flour mixture. Scrape the sides of the bowl down occasionally as you mix the ingredients in.
- Pour half of the batter in the skillet, and spread with an offset spatula. Spoon Nutella over the top of the batter, and spread with an offset spatula. Top with remaining batter, smoothing the top with the spatula. Sprinkle the topping over the batter.
- Bake until a wooden toothpick inserted in the center comes out clean, 23-25 minutes for the 6-inch skillets or approximately 40 minutes for the 10-inch skillet. Loosely cover with foil to prevent excess browning if necessary.
Garnish with melted chocolate.