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Name: Peanut Butter Streusel Coffee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 1 Egg; 2 tb Peanut butter; 1 tb Butter; no substitutes; 1/4 c Peanut butter; 1/4 c Miniature semisweet; 1 ts Baking Powder; 1/4 ts Salt; 1/2 c Brown sugar packed; 1/4 ts Baking soda; 1/4 c All purpose flour; 1 c All purpose flour; 1/2 c milk; 1/4 c Miniature semisweet; 1/4 c Brown sugar packed; 2 tb Butter or margarine

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INGREDIENTS

1 Egg
2 tb Peanut butter
1 tb Butter; no substitutes
1/4 c Peanut butter
1/4 c Miniature semisweet
1 ts Baking Powder
1/4 ts Salt
1/2 c Brown sugar ; packed
1/4 ts Baking soda
1/4 c All purpose flour
1 c All purpose flour
1/2 c milk
1/4 c Miniature semisweet
1/4 c Brown sugar ; packed
2 tb Butter or margarine

Servings

INSTRUCTIONS

Grease an 8x8x2 inch baking pan; set aside. For streusel topping, in a small mixing bowl combine the 1/4 cup flour, the 1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon butter. Stir together until crumbly. Sstir in the 1/4 cup chocolate pieces. Set topping aside. In a large mixing bowl beat the 1/4 cup peanut butter and the 2 tablespoons butter with an electric mixer on medium to high speed for 30 seconds or until combined. Add about half of the 1 cup flour, the 1/2 cup brown sugar, half of the milk, the egg, baking powder, baking soda, and salt. Beat with an electric mixer on low speed until thoroughly combined, scraping the sides of the bowl constantly. Add the remaining milk. Beat on low to medium speed just until combined. Stir in the 1/4 cup chocolate pieces. Sspread batter evenly in the prepared pan. Sprinkle with the streusel topping. Bake at 375 oven for 25-30 minutes or until wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Cut into squares. Serve warm. Cover any leftovers and store at room temperature or in the refrigeraator up to 3 days. Makes 1 cake. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #994 by L979 on Jan 8, 1998

NOTES

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Peanut Butter Streusel Coffee Cake

1 Egg
2 tb Peanut butter
1 tb Butter; no substitutes
1/4 c Peanut butter
1/4 c Miniature semisweet
1 ts Baking Powder
1/4 ts Salt
1/2 c Brown sugar packed
1/4 ts Baking soda
1/4 c All purpose flour
1 c All purpose flour
1/2 c milk
1/4 c Miniature semisweet
1/4 c Brown sugar packed
2 tb Butter or margarine

Grease an 8x8x2 inch baking pan; set aside.    For streusel topping, in a small mixing bowl combine the 1/4 cup flour, the  1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon  butter. Stir together until crumbly. Sstir in the 1/4 cup chocolate pieces.  Set topping aside.    In a large mixing bowl beat the 1/4 cup peanut butter and the 2 tablespoons  butter with an electric mixer on medium to high speed for 30 seconds or  until combined.    Add about half of the 1 cup flour, the 1/2 cup brown sugar, half of the  milk, the egg, baking powder, baking soda, and salt. Beat with an electric  mixer on low speed until thoroughly combined, scraping the sides of the  bowl constantly. Add the remaining milk. Beat on low to medium speed just  until combined. Stir in the 1/4 cup chocolate pieces.    Sspread batter evenly in the prepared pan. Sprinkle with the streusel  topping. Bake at 375 oven for 25-30 minutes or until wooden toothpick  inserted near the center comes out clean. Cool on a wire rack for 15  minutes. Cut into squares. Serve warm. Cover any leftovers and store at  room temperature or in the refrigeraator up to 3 days. Makes 1 cake.    Recipe by: Unknown Cookbook    Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 9 Servings

Calories: 273
Calories from Fat: 65 (24%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.7g
Cholesterol 29.2mg		9 %
Sodium 109.2mg		4 %
Potassium 101.6mg		3 %
Total Carbohydrate 50.1g		15 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 49.5g
Protein 3.4g		5 %
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Calories per serving: 273

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