Recipe by JIF®
"A delectable treat bursting with the flavor of JIF® Peanut Butter. This coffee cake is a great morning snack."
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packed brown sugar, divided
2 1/2 cups
JIF® Creamy Peanut Butter
butter or margarine, melted
CRISCO® All-Vegetable Shortening
packed brown sugar
I was looking for a peanut butter bread/cake recipe that reminded me of the same cake I used to eat as a good at my elementary school in L.A. back in the 80s. I was sooo pleased with this recipe. It was not as great as the one at my school but it was pretty darn close. The one I was looking for did bot have a topping but this topping was extremely good. I would recommend this recipe and I plan on making it again. Also, I preferred it cold rather than straight out of the oven. Happy baking!!
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.
Funny story, my friend and I were looking for a recipe that was reminiscent of the peanut butter cake they used to serve in the LA school district in the 80s. I come across this one, read the first review and breakfastbelle also tried this recipe for the same reason! I agree with her that it is not exactly the same, but it is delicious in its own way. I halved the recipe (baked for 20 min in a 9x9 pan) not knowing if I would like it and I wished I would have just made the whole recipe. It is sooo good, moist and just perfectly flavored. The only thing I changed was added a handful of crushed peanuts to the topping just like they did in the elementary school cafeteria.
Fantastic! I used creamy peanut butter in the cake, and also added four bananas, then used crunch peanut butter for the topping. YUM!
MAde cake exactly as recipe called for, except I added just a bit more peanut butter. It was actually pretty good. Next time , I will make it in a bundt pan and omit the "crumble". and than cover it with the Satiny Chocolate glaze from this site and sprinkle with chopped up peanuts.
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.
Being an absolute fan of peanut butter, I was excited to try this cake. We had it for breakfast and it was yummy. I added milk chocolate chips to the batter and also to the topping. Very good! I do wish the peanut butter flavor was a little stronger so maybe will add more next time but the consistency of the cake was great. The family loved it so we'll definitely be making it again.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Coffee Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 92
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