Peanut Butter Cake With Crumb Topping Award Winning Food

PEANUT BUTTER AND JELLY CRUMB CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
• Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
• For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.

PEANUT BUTTER CRUMB CAKE

Steps:

• Preheat oven to 375°F.
• MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
• MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
• Slowly beat in the brown sugar.
• Add the eggs, one at a time, beating until fluffy after each addition.
• Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
• Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
• Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool slightly before serving.
• Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.

PEANUT BUTTER CRUMB CAKE

Steps:

• Mix together brown sugar, flour, and salt.
• Cut in butter and peanut butter until texture is like cornmeal.
• Take out 2/3 cup of this crumb mixture. Set aside.
• To the rest of the flour mixture, add buttermilk, eggs, baking soda dissolved in 1 tablespoon water, and vanilla.
• Beat and pour into a greased pan.
• Sprinkle with reserved crumbs.
• Bake at 375°F for about 30 minutes or until done.

PEANUT BUTTER CRUMB CAKES

Steps:

• In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping., In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened., Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.

PEANUT BUTTER CAKE WITH CRUMB TOPPING-AWARD WINNING

Steps:

• Preheat oven to 350.
• spray 13x9 baking pan.
• beat together butter, peanut butter and honey in large bowl until well blended.
• blend in eggs and vanilla.
• sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
• pour into prepared pan.
• combine topping ingredents and crumble over cake batter.
• bake 25-30 minutes or until a toothpick inserted into center come out clean.
• serve warm or room temperature.

PEANUT BUTTER CRUMB CAKES

Steps:

• In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping.
• In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened.
• Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.

PEANUT BUTTER CRUNCH CAKE

Steps:

• Add cake mix, peanut butter, and brown sugar to a mixing bowl.
• Beat on low speed until crumbly.
• Set aside 1/2 cup crumb mixture.
• Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
• Pour batter into a greased 13 x 9 inch baking dish.
• Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
• Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
• Cool completely.

PEANUT BUTTER CRUMBLE BARS

Steps:

• Preheat oven to 325*.
• Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.
• Blend with an electric mixer on medium speed for about a minute.
• Scrape the sides of the bowl and mix again for about 30 more seconds,or until uniformly mixed; the mixture will be very thick.
• Transfer the mixture into an ungreased 13 X 9 cake pan, reserving 1 1/2 cups for the topping.
• Using your hands, press the crust evenly over the bottom of the pan so it reaches all sides.
• Set both the pan aside and the reserved topping.
• For the filling, stir the chocolate chips, condensed milk and 2 TBS butter in a pan on low heat and cook for about 5 minutes, until chocolate is melted and is well mixed, then remove from the heat.
• Stir in nuts, coconut and vanilla until well mixed.
• Pour the chocolate mixture evenly over the crust.
• Crumble the reserved topping over chocolate mixture in the pan.
• Place the pan in the middle of the preheated 325* oven for about 20-25 minutes, until lightly browned.
• Cool on wire rack for 30 minutes.
• Note- I used Darlene Summers' recipe#14062 for an excellent substitute for the sweetened condensed milk.