Peanut Butter Crumb Cakes Food

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 AND JELLY SANDWICH CAKE

Steps:

• Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
• Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
• Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
• Spread a thick layer of peanut butter frosting on the bottom cake half.
• Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
• Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

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:

• 1. Preheat oven to 375 degree F. In a medium bowl, cream together the peanut butter and butter until fluffy. Now, beat in the brown sugar until thoroughly blended. Beat in eggs one at a time, beat thoroughly after each. Sift together the flour, salt, baking powder and baking soda. Alternate the flour mixture with the milk. Blend well after each addition. Grease a 9 x 13 baking pan and spread the batter evenly into it Make the crumb mixture by mixing all crumb ingredients until crumbly. Sprinkle evenly over the cake. Bake for 30 - 35 minutes or until pick inserted in center comes out clean. Cool on rack, or eat warm. I sometimes make a chocolate glaze to serve with.

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 CRUMB COFFEECAKE

Steps:

• 1. Heat oven to 400^. Grease a 9-inch casserole or pie plate. Drain pineapple and pat dry with paper toweling. Reserve 2/3 cup of the pineapple juice.Set aside.
• 2. Crumb Mixture: In a large bowl combine all the dry ingredients, and the lemon peel; cut in the peanut butter and butter with a pastry blender until crumbly-stir in pecan pieces. Set aside.
• 3. Bisquick Mix: Beat reserved juice with the egg and maple syrup. Add Bisquick and stir for 30 seconds. Pour and spread mixture into the prepared pan. Top with 1/2 the Crumb Mixture. Next, add all the dry pineapple over top, and sprinkle the remaining Crumb Mixture over top of the pineapple. Bake at 400^ for 25 to 35 minutes- or until tested done with a toothpick. --- I hope you enjoy this recipe.

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.

CRUMBLE-TOPPED CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F. Grease 13 x 9-inch baking pan.
• Microwave 1 cup peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted morsels. Gradually beat in flour mixture alternately with water until smooth. Spread into prepared pan.
• Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand 5 minutes or until morsels are shiny; spread evenly. Sprinkle with BUTTERFINGER® pieces. Cool completely in pan on wire rack.