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Peanut Butter and Jelly Coffee Cake

If you like Peanut Butter and Jelly sandwiches, you will love this PB & J coffee cake!

Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup creamy peanut butter
  • 2 tablespoons unsalted butter at room temperature
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup grape jelly or jelly of your choice
  • For the Peanut Butter Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup crunchy peanut butter
  • 2 tablespoons unsalted butter melted

Instructions

  1. 1. Preheat oven to 350 degrees F. Spray a 8x8 baking pan with cooking spray and set aside.
  2. 2. First, make the peanut butter streusel topping. In a medium bowl, combine the flour and brown sugar. Mix with a spoon until there are no big brown sugar clumps. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Set aside.
  3. 3. In a large bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until creamy and smooth, about 3 minutes. Add the brown sugar mix until creamy. Add the egg and vanilla extract. Turn the mixer to low and alternately add the dry ingredients and buttermilk, beginning and ending with the flour mixture. Don't over mix, beat until just combined.
  4. 4. Spread the batter evenly in the prepared pan. Spoon grape jelly evenly over the cake. Take a toothpick and gently swirl in the jelly. Sprinkle the peanut butter streusel over the cake. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the cake to a wire cooling rack and cool completely. Slice and serve!
  5. Note: I used grape jelly, but you can use your favorite flavor of jelly or jam! Enjoy!