Peanut Butter-Nutella Coffee Cake


Key IngredientsThis 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…

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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.

Ingredients:

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.

Method:

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.

Adding top layer of PB Cake
PB Cake batter atop warmed Nutella

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.

PB & Nutella cake topped with Praline Nuts and Streusel
PB Crumble and Praline Nut topping bf baking

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.

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PB-Nutella Coffee Cake with PB Crumble & Praline Mixed Nuts sweetenufblog.com
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Oatmeal Chocolate Caramel Macadamia Nut Cookies

Oatmeal Chocolate Caramel Macadamia Nut Cookies

oatmeal-chocolate-caramel-macadamia-nut-cookiesChocolate chip cookies never go out of style.  The choices are seemingly endless.  Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.

Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe.  This makes one large round you cut into wedges once cool.  The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.

You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like.  Instead of macadamia nuts use pecans or peanuts.

No mixer required for these babies.  You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.

Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza

Preheat oven to 375F.  Parchment line a cookie sheet.  Makes approx. 12 wedges.

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

6 tablespoons butter

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 egg

2 teaspoons vanilla

1 cup large flake oats

3/4 cup chocolate caramel chips

1/2 cup macadamia nuts (rough chopped)

Method:

Mix flour, baking soda and salt together in a medium bowl.  Measure out oatmeal and set aside with flour.

In a 3-litre saucepan melt butter over low heat.  (Or melt butter in microwave in a large microwave safe bowl.)  Remove from heat and whisk in both sugars.  Whisk in the egg and vanilla.

mix-ingredients-in-a-saucepanMix in the flour mixture and blend then mix in oatmeal and blend.  Fold in chocolate caramel chips and nuts.

cookie-dough-ready-to-bakeSpread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.

Cool and cut the cookie into 12 wedges.oatmeal-chocolate-caramel-macadamia-nut-cookies