Peanut Butter Coffee Cake
 
Makes 3 (6-inch) cakes
Ingredients
  • TOPPING:
  • ⅓ cup all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon creamy peanut butter
  • ½ cup salted roasted peanuts, chopped
  • CAKE:
  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 1 cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • ¾ cup chocolate-hazelnut spread,* warmed
  • Garnish: melted dark chocolate
Instructions
  1. Preheat oven to 350°. Spray 3 (6-inch) cast-iron skillets with cooking spray.
  2. For topping: In a medium bowl, whisk together flour and brown sugar. With a mixer at medium speed, add butter and peanut butter, beating until crumbly. Stir in peanuts; set aside.
  3. For cake: In a large bowl, beat butter, peanut butter, and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.
  4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour half of batter into prepared skillets. Spoon chocolate-hazelnut spread over batter, and top with remaining batter. Sprinkle with topping.
  5. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Garnish with melted chocolate, if desired.
Notes
*We used Nutella.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peanut-butter-coffee-cake/