Reviewed: Apr. 22, 2013

I think this coffee cake is just right for a breakfast item. It's not too rich with just the right peanut butter flavor. I made a half recipe in a loaf pan - I was short on eggs. It was great and I'll definitely make it again!

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Reviewer:

cgalaise

Reviewed: Mar. 18, 2013

very good I used margarine instead of shortening.....everyone loved it it is defineately a keeper for me!!!!

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Reviewer:

Debbieg

Reviewed: Dec. 19, 2012

I was looking for something simple and use the items I had in my home. I used the crunchy peanut butter and maybe that was my mistake. I was disappointed. It was very dry. I melted chocolate chips and drizzled it over the top which tasted great but cake part just to dry. Throwing this recipe out.

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Reviewer:

newnana

Reviewed: Sep. 23, 2012

Very good coffee cake, good peanut butter flavor. I've made the cake a couple of times. I made the following changes: I used 1/4 canola oil instead of CRISCO and I used 1 TBL margarine and 1 TBL canola oil in the topping, instead of all margarine. I baked the cake at 350 degrees instead of 375. This cake, like most coffee cakes, could be easily overbaked and become dry. I watch the cake very closely towards the end of baking to make sure it doesn't overbake. The family liked it best re-heated for a few seconds in the microwave. I plan to cut the cake into pieces and put in the freezer to be eaten as a quick breakfast or snack.

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Reviewer:

NorthbyNorthwest

Cooking Level: Expert

Home Town: Sutton, Nebraska, USA

Living In: Spokane, Washington, USA

Reviewed: Apr. 2, 2012

I am a BIG peanut butter fan so I am always trying new PB recipes. But I must say I was very disappointed in this one. I found it very dry and crumbly. I will not be making this one again. Sorry JIF.

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Reviewer:

MeeKum

Cooking Level: Expert

Reviewed: Mar. 12, 2012

As a peanut butter lover, I really love this coffee cake. Moist and light, but not falling apart. The only changes I made was cut down sugar by half, used about 2 tbsp LESS butter (I used butter instead of shortening), added about 1 tbsp of vinegar and 1 tsp of vanilla, and added at least 1/4 more peanut butter to the cake. I melted (not completely) the peanut butter with butter first and then beat using hand mixer with sugar and egg. Then I mixed the rest BY HAND. Oh and for topping I used half flour and half quick oats. When fresh out of oven, the peanut butter taste is very mild you wish you had put more, but the next day (I'm eating it as I'm writing this) there's defniitely more peanut butter taste. I would make it again and again! Thank you for the wonderful recipe!

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Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 4, 2012

I made this today,and,it turned out amazing!. Full of Peanut Butter flavor..The topping was good,but,I added a few chocolate chips to mine..Just like eating a Reeses Peanut Butter Cup..If you are a fan of Peanut Butter,this recipe is for you..

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Reviewer:

randym86

Cooking Level: Expert

Home Town: Lompoc, California, USA

Reviewed: Nov. 30, 2011

I was excited to try this recipe b/c it was rated well. I did not care for it. I'm still looking for that perfect peanut butter cake...maybe something more moist, sweeter, w/ more peanut butter flavor. My kids wouldn't eat it...and they eat just about all cake!

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Reviewer:

Cass_rp

Reviewed: Jun. 23, 2011

This is wonderful! I just took it out of the oven and it is almost gone! I made a few changes, I used margarine instead of shortening and Adams Natural peanutbutter. I think it has a great peanut flavor, almost like a soft peanut butter cookie. I really like the topping, gives it something extra.

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Reviewer:

Jenbeth

Reviewed: May 25, 2011

Wow! Great recipe. The only thing i changed: I used 1 cup & did a mix of crunchy, smooth & white chocolate flavor peanut butter. with that extra PB I melted it after I did the crumb topping & added to make more crumbs. & I didnt have milk so I used 1/4cup vanilla creamer & 3/4cup water.

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