Peanut Butter Coffee Cake

Ingredients

• Brown sugar

  ½ cup packed or 110g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Peanut butter

  Smooth style, without salt

  ¼ cup or 65g

• Butter

  Unsalted

  3 tbsp or 43g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Brown sugar

  1 cup packed or 220g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Butter

  Unsalted

  ¼ cup or 57g

Directions

1. Preheat oven to 350.
2. For topping, in a bowl stir together 1/2 cup brown sugar and 1/2 cup all-purpose flour, cut in 1/4 cup peanut butter and 3 tablespoons margarine or butter. Set aside.
3. In a bowl stir together 2 cups of flour, 1 cup of brown sugar, the baking powder, baking soda, and salt. Add milk, 1/2 cup peanut butter, the eggs and 1/4 cup margarine or butter.
4. Beat with an electric mixer on low speed until blended and then on high speed for 3 minutes, scraping the bowl frequently.
5. Pour batter into greased 13 x 9 x 2-inch baking pan, spreading evenly.
6. Bake for about 40 minutes or until a toothpick inserted near the center comes out clean.
7. For a thinner cake with more topping, double the topping ingredients and bake in a large jelly roll pan for 15-20 minutes.
8. Recipe by: Teresa (source: http://cookbook.hirstfamily.org/breakfast/peanut-butter-coffee-cake/)

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