Peanut Butter Coffee Cake Recipe -
Peanut Butter Coffee Cake Recipe

Peanut Butter Coffee Cake

Recipe by  

"A delectable treat bursting with the flavor of JIF® Peanut Butter. This coffee cake is a great morning snack."

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Ingredients Edit and Save

Original recipe makes 16 to 18 servings Change Servings


  1. Preheat oven to 375 degrees F.
  2. Mix 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup JIF® peanut butter and the melted butter or margarine until crumbly; set aside.
  3. Cream 1/2 cup JIF® and the shortening together well. Slowly beat in 1 cup brown sugar. Add eggs, one at a time, beating till fluffy
  4. Thoroughly stir together 2 cups flour, baking powder, salt, and soda. Add alternately with milk to creamed mixture, beating after every addition.
  5. Spread batter in a greased 13 x 9 x 2-inch baking pan. Top with crumbly mixture.
  6. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2005

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!!

Most Helpful Critical Review
Apr 02, 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.


27 Ratings

Aug 11, 2012

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.

Sep 20, 2010

Fantastic! I used creamy peanut butter in the cake, and also added four bananas, then used crunch peanut butter for the topping. YUM!

Oct 19, 2010

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.

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.

Jun 24, 2010

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.

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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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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