A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
16
Yield:
1 - 9x13 inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.

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  • In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.

  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

282 calories; protein 6.4g 13% DV; carbohydrates 38.4g 12% DV; fat 12.2g 19% DV; cholesterol 37.8mg 13% DV; sodium 233.1mg 9% DV. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2005
My daughter made several cakes for the county fair and this was one of them. She made it in a tube pan and increased the baking time (I think about 50 minutes?). She won a blue ribbon and class champion for Jr. Specialty Cakes so I would say that's a pretty good recipe. She "taste-tested" one on my coworkers before we make the "good" one for the fair and everyone loved it. Her grandmother says it froze well too. Read More
(27)

Most helpful critical review

Rating: 1 stars
02/12/2006
The recipe was certainly simple enough but that is the only thing it has going for it. I am a huge peanut butter fan but this recipe was lacking for something. It came out like a very large dry peanut butter cookie. I was very disappointed in this recipe and will not be making it again. Read More
(6)
38 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
08/28/2005
My daughter made several cakes for the county fair and this was one of them. She made it in a tube pan and increased the baking time (I think about 50 minutes?). She won a blue ribbon and class champion for Jr. Specialty Cakes so I would say that's a pretty good recipe. She "taste-tested" one on my coworkers before we make the "good" one for the fair and everyone loved it. Her grandmother says it froze well too. Read More
(27)
Rating: 5 stars
05/30/2003
YUM! i cut this recipe in half and baked it in an 8X8 pan but i'm sorry i did b/c i hardly ended up having since my family gobbled it all up. i added some chopped bittersweet chocolate i had lying around to the struesel topping and some vanilla to the batter. Read More
(19)
Rating: 5 stars
06/05/2003
Holy cow was this recipe ever awesome!! The cake came out moist and tastey. I added chocolate chips to the streusel topping. I think next time I make it I will try it without the streusel and just ice it. Fantastic! Read More
(18)
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Rating: 5 stars
02/02/2011
I made this cake yesterday and it turned out moist and fluffy. I did a couple of things different; cream the sugar with the butter and peanut butter instead of mixing the sugar with the flour mixture. It made for even mixing. Also be sure to mix the wet ingredients well before adding to dry mixture. I also didn't use the streusal topping just made a simple chocolate frosting instead. I like this cake because it was so fluffy and wasn't too rich just the perfect amount of flavor. Read More
(7)
Rating: 4 stars
12/08/2009
This cake was actually the first cake I've ever made from scratch and I was quite impressed with the results. I did however change a few things. I made this cake in two 9 in. round pans instead of in a rectangular pan. Because of this I baked it at 350 degrees for 20 min. instead of 375 for 30 min. I also added a tablespoon of vanilla to the batter. Like another poster stated the streusel was much more like cookie dough than crumbly streusel. I had to add it by hand so that I could make sure it was broken up into pieces. I reserved some of the streusel mixture so that I could spread it around the sides after the cake was done. I'm happy I did because after baking the streusel on top of the cake looked beautiful but almost blended in with the flavor of the rest of the cake. Next time I think I'll do what other posters did and cook the streusel on the stove top and add it to the cake after it's done baking or go with some chocolate frosting as I can see how chocolate frosting could probably bring this cake together nicely. As for the moistness of the cake mine came out odd where it seemed like a mixture of moist and dry. It would seem moist when I first put it in my mouth but dry after it sat in my mouth for a while. My husband said it was more moist than dry but he's a cookie lover so anything moister than a cookie he'd probably call moist:) Read More
(6)
Rating: 1 stars
02/12/2006
The recipe was certainly simple enough but that is the only thing it has going for it. I am a huge peanut butter fan but this recipe was lacking for something. It came out like a very large dry peanut butter cookie. I was very disappointed in this recipe and will not be making it again. Read More
(6)
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Rating: 3 stars
02/02/2010
This was Ok. Seems like it was missing something. It looked pretty and was moist; just lacked flavor...and I'm a peanut butter lover. Not what I had anticipated. Read More
(5)
Rating: 5 stars
01/16/2007
Well what can I say this IS the fluffiest and most moist cake that I have ever baked. I did not use all the strousel topping I just baked it seperately on a frying pan and ended up with a nice soft sweet thing. I over-baked the cake a bit (35 mins) it caused some of the strousels on the top to burn. I removed the burned strousels by hand and no problem. My mom and Dad loved it. I used normal white sugar instead of brown sugar and crunchy peanut butter instead of creamy peanut butter and no problem at all. Thanks for this wonderful recipe Read More
(4)
Rating: 5 stars
05/08/2007
This cake is so yummy. I actually used it in the center of a peanut butter and chocolate ganache cake. It turned out wonderful and is perfect without any kind of frosting. The streusel makes it extra good. I never thought a peanut butter cake could be this good. Read More
(4)
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