Salted Peanut Butter Coffee Cake
Coffee Cake
Peanut Crumb Topping (recipe below)
¾ cup unsalted butter; room temperature; plus a little more for greasing baking dish
¾ cup Old Fashioned Smooth peanut butter
½ to ¾ cup brown sugar, adjust amount to personal taste
3 eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon sea salt, plus more for finishing
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 cups all purpose flour
1 tablespoon baking powder
1 cup organic whole milk, at room temperature
Peanut Butter Glaze (recipe below)
Directions:
1. Preheat oven to 350° F. Using a little butter, lightly grease and flour two 9” x 5” x 3” inch loaf pans.*
2. Make the peanut crumb topping.
3. In a mixer, cream together butter, peanut butter and brown sugar for about 3-4 minutes. Meanwhile lightly whisk the salt, nutmeg, cinnamon, cloves, flour, baking powder, and sea salt together.
4. Add eggs individually to the butter. Beat well after each addition, scraping sides and bottom with a spatula. Add vanilla after the last egg.
5. Alternately add the flour and milk to the batter. Start and end with the flour addition. Beat batter until each ingredient is just incorporated. Do not overmix.
6. Pour batter into loaf pans.
7. Sprinkle peanut crumb topping over the batter. Generously sprinkle sea salt over the crumbs.
8. Bake in the oven for about 40 to 50 minutes or until a fork/toothpick inserted in the cakes comes out clean.
9. Remove cakes from the pan after 5 minutes. Let cool over a wire rack over a baking sheet. (Hint: As the cakes are flipped onto a a wire rack, extra Peanut crumb will fall onto the baking sheet. Save it for a crunchy topping over oatmeal or your favorite dessert.)
10. Meanwhile, make the peanut butter glaze.
11. When the coffee cake has completely cooled, drizzle the peanut butter glaze over the salted peanut crumb.*This recipe can be used in various baking dishes. Adjust baking times accordingly: Loaf and rectangular pans need about 40 to 50 minutes. Cupcakes need 25 to 30 minutes.
Peanut Crumb Topping
Ingredients:
¼ cup peanuts, preferrablly not roasted
⅛ brown sugar
1 tablespoon flour
2 tablespoons butter, cut into ½-inch pieces
½ cup uncooked, old-fashioned oatmeal
Directions:
1. Place peanuts in the bowl of a food processor and pulse three times.
2. Add brown sugar and flour and process for five seconds.
3. Add butter and process until the mixture is crumbly, about an additional five quick pulses.
4. Add oatmeal and pulse quickly two to three times. Set aside.
Peanut Butter Glaze
Ingredients
3 tablespoons CrunchTime peanut butter
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
a pinch of sea salt
6 tablespoons organic whole milk, plus more as needed; at room temperature
⅓ cup powdered sugar
Directions:
1. Whisk together peanut butter, vanilla, spices, milk, and sugar. Glaze should be thin enough to drizzle over the top of the salted peanut crumb topping. If not, add milk by the teaspoon for the right consistency.
2. Place aside to drizzle over a cakes once they’re completely cooled.
Shared from-http://ilovepeanutbutter.com/recipes/salted-peanut-butter-coffee-cake/