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Peanut Butter Crumb Cakes

 Peanut Butter Crumb Cakes
These cute, individual cakes from Ana Colon of Wisconsin Rapids, Wisconsin burst with yummy peanut butter and chocolate flavor.
4 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/3 cup creamy peanut butter
  • 2/3 cup packed brown sugar
  • 3/4 cup King Arthur Unbleached 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.

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Peanut Butter Crumb Cakes (continued)

Nutritional Facts: 1 serving equals 522 calories, 25 g fat (11 g saturated fat), 77 mg cholesterol, 293 mg sodium, 68 g carbohydrate, 3 g fiber, 11 g protein.