Peanut Butter Crumb Cake Recipes

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.

Steps:

• For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
• For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
• Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
• For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
• Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
• For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
• Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
• Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
• Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with an offset spatula. Sprinkle with the peanuts.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
• For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners' sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don't melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
• In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
• Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
• Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
• While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
• Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
• Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

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.

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.

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.

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.

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

Steps:

• Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
• Reserve 1/2 cup peanut butter mixture; set aside.
• To remaining peanut butter mixture add water, butter and eggs.
• Mix at low speed until moistened; beat 2 minutes on medium speed.
• Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
• Pour into a greased and floured 9 X 13 inch baking pan.
• In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
• Sprinkle evenly over batter.
• Bake at 350 degrees for 40-45 minutes.
• Immediately sprinkle remaining peanut butter chips.
• Gently press into top of cake.
• Cool completely in pan on wire rack.

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.

Steps:

• In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Steps:

• Topping: Cut butter into brown sugar, flour mixture until crumbly.
• Grease bottom only of a 9 x 13-inch cake pan.
• In mixing bowl cream butter and cream cheese until light and fluffy.
• Add remaining ingredients and beat at low speed until well blended.
• Spread in prepared pan and sprinkle topping over top of cake.
• Bake at 350° for 30-35 minutes.

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.