Peanut Butter Crumb Cakes Recipe

4.5 4 7
Peanut Butter Crumb Cakes Recipe
Peanut Butter Crumb Cakes Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Crumb Cakes Recipe

Read Reviews
4.5 4 7
Publisher Photo
These cute, individual cakes from Ana Colon of Wisconsin Rapids, Wisconsin burst with yummy peanut butter and chocolate flavor.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/3 cup creamy peanut butter
  • 2/3 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3 tablespoons cold butter
  • 1 egg
  • 1/3 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup semisweet chocolate chips

Directions

In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping.
In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened.
Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely. Yield: 4 servings.
Originally published as Peanut Butter Crumb Cakes in Cooking for 2 Spring 2009, p53

Nutritional Facts

1 each: 522 calories, 25g fat (11g saturated fat), 77mg cholesterol, 293mg sodium, 68g carbohydrate (46g sugars, 3g fiber), 11g protein.

  • 1/3 cup creamy peanut butter
  • 2/3 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3 tablespoons cold butter
  • 1 egg
  • 1/3 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup semisweet chocolate chips
  1. In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping.
  2. In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened.
  3. Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely. Yield: 4 servings.
Originally published as Peanut Butter Crumb Cakes in Cooking for 2 Spring 2009, p53

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challe User ID: 380121 143385
Reviewed Jan. 16, 2012

"My family love these."

MY REVIEW
rhiler User ID: 2066529 96937
Reviewed Jun. 8, 2010

"These are incredibly rich, but delicious! I didn't spray the ramekins well enough so 2 of mine stuck but still tasted great!"

MY REVIEW
PeggyKent User ID: 424760 166387
Reviewed Mar. 1, 2009

"Fat and calories are a little high, so I used skim milk and 2 tablespoons of butter to help lower the numbers. A pretty and tasty treat!"

MY REVIEW
stephanied1971 User ID: 3257588 112757
Reviewed Feb. 8, 2009

"I made this last week, pretty good, lots of peanut butter flavor."

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