Peanut Butter Coffee Cake

prep: 20MIN.
cook: 35MIN.
yield: 16 servings


    Crisco® Original No-Stick Cooking Spray

    2 1/2 cups Pillsbury BEST™ All Purpose Flour

    1 1/2 cups packed light brown sugar, divided

    1 cup Jif® Extra Crunchy Peanut Butter

    6 tablespoons butter, softened, divided

    1 cup miniature semi-sweet chocolate chips, divided

    2 large eggs

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 cup milk

    1/4 teaspoon almond extract


  1. HEAT oven to 375ºF. Coat 12 x 8-inch baking pan with no-stick cooking spray.
  2. For crumb topping, BEAT 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup peanut butter and 2 tablespoons softened butter in medium bowl with electric mixer at medium speed until crumbly. Stir in 1/2 cup miniature chocolate chips.
  3. BEAT remaining 1/2 cup peanut butter and 1/4 cup butter in large bowl at medium speed until blended. Beat in remaining 1 cup brown sugar. Add eggs, one a time, beating until fluffy after each addiiton.
  4. COMBINE remaining 2 cups flour, baking soda and salt. Add alternately with milk and almond extract to creamed mixture. Stir in remaining 1/2 cup chocolate chips. Spread evenly in prepared pan. Sprinkle evenly with crumb topping.
  5. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.


Serving Size (1/16 1 piece), Calories 350 (Calories from Fat 150), Total Fat 17g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 35mg, Sodium 240mg, Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 28g), Protein 8g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 10%.


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