Peanut Butter Coffee Cake

Prep Time 20 min
Cook Time 35 Min
Servings 16
Difficulty Easy


  • 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.

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