Peanut Butter Coffee Cake
- Crisco® Original No-Stick Cooking Spray
- 2 1/2 cups all-purpose flour divided
- 1 1/2 cups packed light brown sugar divided
- 1 cup Jif® Extra Crunchy Peanut Butter divided
- 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
- Step 1
HEAT oven to 375ºF. Coat 12 x 8-inch baking pan with no-stick cooking spray.
- Step 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.
- Step 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.
- Step 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.
- Step 5
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
- Calories 350
- Calories from Fat150g
- Total Fat 17g
- Saturated Fat 7g
- Polyunsaturated Fat -1g
- Trans Fat 0g
- Cholesterol 35mg
- Sodium 240mg
- Total Carbohydrates 46g
- Dietary Fiber 2g
- Sugars 28g
- Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet