Who's ready for the food fest of Thanksgiving tomorrow? Or are you more anxious about Black Friday shopping the day after? Whatever you are looking forward to this Thanksgiving holiday, I wish you and yours a memorable time with loved ones! I'm sure folks are over the turkey talk so today I'm sharing something sweet and perfect for the day after Thanksgiving. This Peanut Butter Chocolate Swirl Coffee Cake is great for breakfast, snack or an anytime dessert. With a decadent peanut butter cake that has a chocolate streusel running through it, does it even matter when it's enjoyed?!
I can't even begin to tell you how glad I am to have a short week of work and a long holiday weekend ahead! This year for Thanksgiving, the Baron and I are spending the holiday with his extended family while Joel will be spending it with his dad. I have the long weekend to relax and possibly squeeze in some shopping on Friday if I'm not stuck in a food coma lol. But there will most definitely be lots of noshing starting tonight through Saturday. In fact, tonight I'll be doing a restaurant review of a new steakhouse that opened up in the west Chicago suburbs. Thanksgiving will be the traditional family dinner. Friday I'll be hosting a 'Prime Rib Throwdown' dinner for the second year in a row. Saturday is a group date night out with friends for dinner and a comedy show. Finally, Sunday I'm doing a restaurant review for brunch with my friend, Melissa... and well, after Sunday I may just start eating salads and smoothies to clear my system of the food overload.
This cake was one I brought in to share with my new coworkers a couple weeks ago. It was gone before lunch and checking in to only find an empty cake stand is such a great feeling lol. It's got the right amount of peanut butter for the flavor to come through and the chocolate streusel just gives the perfect taste of chocolate to complement the coffee cake. It's sure to please your favorite peanut butter & chocolate fan...
Peanut Butter Chocolate Swirl Coffee Cake
adapted from AllRecipes
1 cup packed brown sugar
2 cups all purpose flour or gluten free flour blend
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup milk
1/4 cup all purpose flour or gluten free flour blend
1/4 cup packed brown sugar
1 tablespoon baking cocoa
2 tablespoons unsalted butter, softened
1/4 cup miniature semisweet chocolate chips
powdered sugar for garnish
Preheat oven to 375 degrees. Lightly grease a bundt pan with cooking spray.
In a small bowl, combine the streusel ingredients except the chocolate chips with a fork until the mixture is crumbly. Set aside.
In a large bowl, cream together the peanut butter, shortening and brown sugar together. Add the eggs one at a time, beating until fluffy.
In another bowl whisk together the flour, baking powder, baking soda and salt. Add this dry mixture to the creamed mixture, alternating with the milk and beating after every addition.
Transfer half of the mixture into the prepared bundt pan. Top with the streusel and chocolate chips. Add the remaining cake batter on top.
Bake in the preheated oven for 50-55 minutes or until toothpick inserted in the center comes out clean.
Remove cake from oven and allow to cool in wire rack while still in pan. When cool enough to handle, invert pan onto serving plate and remove pan.
Dust cake with powdered sugar before serving.