Peanut butter coffee cake

The peanut butter in the topping melts down into a crisp crust. Make sure to leave out the salt if you're using salted peanut butter. Modded from Veg Cooking.


The mug is actually empty.

Peanut Butter Coffee Cake
2 1/4 c. whole wheat pastry flour
2 tbs. cornstarch
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fresh ground nutmeg (or be lame and use pre-ground)
pinch of salt
1 c. packed brown sugar
1 1/4 c. soy milk
1/2 c. peanut butter, room temp (I used creamy, but go for chunky if you want a chunky cake)
1/3 c. canola oil
1 tsp. vanilla extract

Preheat oven to 375F. Lighty grease a 9 x 13" baking dish.

Sift together the flour, baking powder, soda, nutmeg, and salt. Add the rest of the ingredients and beat with a mixer until everything is moistened and the peanut butter is evenly distributed. (A minute or two.) Pour into the prepared dish.

Topping
1/2 c. packed brown sugar
1/2 c. whole wheat pastry flour
pinch of salt
1/4 c. peanut butter
3 tbs. EB

Mix the sugar, flour, and salt, then add the peanut butter and EB. Use your fingers to mix until crumbly, then sprinkle over the top of the batter.

Bake for about 30-35 minutes, until it passes the toothpick test.