Peanut Butter-Chocolate Chip Crumb Cake
Makes one 13x9x2-inch cake
Serves up to 24
This peanut butter cake recipe came from my mother. Quite honestly, I forgot all about it until I found it on an old computer. I am so glad I did, because it is a delicious and relatively easy dessert or sweet snack. If you can get good quality double-chocolate or bittersweet chips, do so. The chocolate flavor is more intense and not quite as sweet. This is a dense, rich cake that should be cut into small squares, serving approximately twenty-four people, making it perfect for a large gathering or potluck event.
- 2-1/4 cups all-purpose flour
- 2 cups lightly packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup peanut butter
- 1/2 cup butter, preferably unsalted, room temperature
- 1 cup milk, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 6 ounces (1 cup) semi-sweet or double-chocolate chips
Preheat oven to 350° F. In a large bowl, stir together the flour, brown sugar, baking powder and baking soda. Add the peanut butter and butter; blend at low speed until crumbly. Remove 1 cup of the crumbs; set aside. To the remaining crumbs add milk, eggs and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed or until smooth. Pour batter into ungreased 13x9x2-inch cake pan. Sprinkle batter with chocolate chips and reserved 1 cup of crumbs. Bake for 30-35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, place on cooling rack and cool completely. Cut into squares as desired.