Best Peanut Butter Cake With Crumb Topping Award Winning Recipes

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 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 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.

CRUNCHY-TOPPED PEANUT BUTTER CAKE

Steps:

• Heat oven to 325°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle nuts evenly in bottom of pan. In medium bowl, mix flour, sugar, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and 3/4 cup peanut butter with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in eggs. On low speed, beat in milk and vanilla. Beat in flour mixture just until blended, scraping bowl occasionally. Spread in pan.
• Bake 55 to 65 minutes or toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes. Stir in hot water, 1 teaspoon at a time, until glaze is smooth and has the consistency of thick syrup. Spoon over top of cake, allowing glaze to run down side.
• In small microwavable bowl, microwave 3 tablespoons peanut butter on High 20 seconds or until it can be stirred smooth and is drizzling consistency. Drizzle over top of chocolate glaze.

DOUBLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.

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 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 CAKE

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.