If there’s one flavor combination I can never resist, it’s peanut butter and chocolate—especially when it’s baked into a soft, bakery-style coffee cake. This peanut butter coffee cake is rich, moist, and full of cozy, nostalgic flavor, with a generous chocolate chip streusel sprinkled over the top for the perfect sweet crunch. It’s the kind of cake you cut into “just for a small slice,” only to find yourself reaching for another because every bite is better than the last.
The creamy peanut butter baked into the cake adds depth and a subtle saltiness that pairs beautifully with the buttery streusel and pockets of melted chocolate chips. That crumbly topping creates a contrast in texture that makes this coffee cake truly irresistible, especially when served warm with a cup of coffee or tea. Whether you’re baking it for brunch, a weekend treat, or an afternoon pick-me-up, this peanut butter coffee cake with chocolate chip streusel feels comforting, indulgent, and completely worth turning on the oven for.
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Ingredients
- Flour— 2 cups
- Baking Powder— 1 teaspoon
- Peanut Butter— 1/2 cup
- Sour Cream— 1/2 cup
- 2 Eggs
- White Sugar— 3/4 cup
- Brown Sugar— 1/4 cup (packed)
- Vanilla Extract— 1 teaspoon
- Almond Extract— 1/4 teaspoon
- Buttermilk— 1/2 cup
- Cinnamon— 1 teaspoon
- Salt— 1 teaspoon
Chocolate Chip Streusel
- Flour— 1 cup
- Cold Butter— 6 tablespoons
- Pinch of Salt
- Chocolate Chips— 1/2 cup
- Espresso Powder— 1/4 teaspoon
What You’ll Need
How To Make Peanut Butter Coffee Cake
- Pre-heat oven to 350F.
- First prepare the streusel, in a large mixing bowl combine flour, white sugar, salt, and espresso powder.
- Use your fingers or a fork to mix cold butter into the flour mixture (it should be sandy and crumbly). Fold in the chocolate chips then sit streusel in the fridge while the cake batter is being prepared.
- In another mixing bowl, whisk together eggs, peanut butter, sour cream, white and brown sugars, vanilla extract, and almond extract.
- Now add in the flour, baking powder, cinnamon, and salt then stir while alternating between pouring the buttermilk then mix until well combined.
- Evenly pour the batter into a well greased 9 inch springform pan then top evenly with the chocolate chip streusel.
- Bake for 65-70 minutes or until a toothpick comes out clean. Once the cake is out of the oven allow it to sit in the pan for 10 minutes before removing the springform pan’s outer shell then allow it cool completely (can take up to one hour).
- Slice and enjoy.
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