This drab and dreary weather calls out for something sweet and fun to help fight the urge to stay in bed and hibernate. Who wouldn’t want to get out of bed for a piece of delicious coffee cake combining not only peanut butter and Nutella but having the added crunch of praline nuts and a peanut butter crumble topping!
Whether you stay up to binge watch your favourite shows on Netflix while enjoying this moist and flavourful coffee cake or hop right back into bed to relax against your propped up pillows, I think you’ll agree this is a delicious addition to your morning. Or afternoon or before dinner pick-me-up or…
This recipe is from the Bake from Scratch ‘One Layer Cakes 2017’ issue and I made a couple of slight modifications. Mostly because I didn’t follow my own advice to do the one thing you should always do when trying a new recipe…read it through thoroughly and pay attention!
I must say my slight modifications, which were layering the warmed Nutella in the middle and on top of the cake batter and using Praline Mixed Nuts instead of roasted salted peanuts did not detract in any way. I also subbed in cream for the whole milk as I had some in my fridge. Now you have options! Follow the original directions or switch it up like I did and enjoy.
Peanut Butter-Nutella Coffee Cake
Preheat oven to 350F and grease a 9-round or 9-inch square cake pan.
1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
3/4 cup chocolate-hazelnut spread (Nutella), warmed
Peanut Butter Crumble – in a small bowl combine 1/2 cup all-purpose flour and 1/4 cup packed brown sugar. Using your fingers or a wooden spoon mix in 2 tablespoons soft unsalted butter and 1 tablespoon creamy peanut butter. Mix in 1/2 cup chopped roasted salted peanuts.
Prepare peanut butter crumble and set aside.
In a large bowl, with an electric mixer, beat together the butter, peanut butter and sugar, until light and creamy. Scrape down sides of bowl.
Add eggs, one at a time and beat well after each addition. Add in sour cream and vanilla and beat until combined. Scrape down sides of bowl.
In a medium bowl whisk together flour, baking powder and salt until combined.
Gradually add flour mixture to creamed mixture alternately with the milk, starting and finishing with the dry ingredients, until combined.
Pour half of batter into prepared pan. Top with chocolate-hazelnut spread, making sure to spread to edges. Top with remaining cake batter, smoothing to edges. (A small offset spatula works great for this.)
Sprinkle Peanut Butter Crumble evenly over top of batter.
Bake in preheated oven for approximately 45 minutes or until toothpick inserted in centre comes out clean.
Note: If edges begin to brown quickly loosely cover cake with foil until completely baked to avoid excess browning.