STRAWBERRY COFFEE CAKE WITH PEANUT BUTTER STREUSEL
Provided by Food Network
Time 55m
Yield 9 servings
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
- COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
- COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
- BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
CHOCOLATE STREUSEL POUNDCAKE
In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months. More romantic recipes, from dinner for two to chocolate for all, can be found here.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
- In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
- Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
- Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
- Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
- In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
- Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 313 milligrams, Sugar 44 grams, TransFat 1 gram
CHOCOLATE PEANUT BUTTER STREUSEL CAKE
This is truly a miracle cake recipe! My dad does not like peanut butter, but would eat this cake! 8) Enjoy!
Provided by OceanIvy
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°/ Grease a 13x9x2-inch baking pan.
- In a large bowl, combine first 4 ingredients.
- With a electric mixer, beat on low speed until streusel is blended and crumbly.
- Transfer 1 cup lightly packed streusel to a small bowl to reserve.
- Add the eggs, milk, vanilla extract, baking powder, and baking soda to remaining streusel.
- Beat on low speed until well-blended; increase speed to medium and beat until well blended.
- Scrap the bowl occasionally, about three minutes; stir in 1 cup of chocolate chips.
- Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips.
- Bake about 35 minutes, until tester inserted into center comes out clean.
- Cool cake in pan on a wire rack.
CHOCOLATE AND PEANUT BUTTER STREUSEL CAKE
Categories Cake Chocolate Dessert Bake Kid-Friendly Quick & Easy Peanut Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.
- Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
STREUSEL NUT COFFEE CAKE
Wherever I take this delicious coffee cake, everyone loves it. I've been making it for about 30 years. I work as a cook at a county jail and enjoy preparing food for a lot of people. -;Carol Roth,Uhrichsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 261mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
PEANUT BUTTER AND CHOCOLATE CAKE I
Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting.
Provided by D. Kelly
Categories Desserts Chocolate Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
- To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
Nutrition Facts : Calories 531 calories, Carbohydrate 57.7 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 14.5 g, Sodium 243.7 mg, Sugar 37.9 g
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