Salted Peanut Butter Coffee Cake
In 1941, Time magazine referred to George Washington Carver as the “Black Leonardo” for his many skills and talent, which no doubt included his scholarly pursuit and promotion of the humble legume — peanuts. An early proponent of sustainable agriculture, Carver knew farmers needed a crop to provide food for their families which would also serve as a source for other products that would help improve their quality of life. This January 5 is George Washington Carver Recognition Day, and I’m proud to honor a man who was an outstanding scientist, botanist, educator, inventor, and developer of over a hundred peanut-based recipes. This recipe is a tribute to Mr. Carver, who I’m sure would have enjoyed a hefty morning slice of this savory sweet cake with his coffee.
- Yield:15-20 servings
- Prep Time:45 minutes
- Cook Time:40-50 minutes
- Total Time:1 hour and 35 minutes
Ingredients
3/4 cup unsalted butter; room temperature; plus a little more for greasing baking dish
3/4 cup Peanut Butter & Co. Old Fashioned Smooth
1/2 to 3/4 cup brown sugar, adjust amount to personal taste
3 eggs, at room temperature
1 tsp. vanilla extract
1/2 tsp. sea salt, plus more for finishing
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1/8 tsp. ground cloves
2 cups all purpose flour
1 tbsp. baking powder
1 cup organic whole milk, at room temperature
Peanut Butter Glaze
3 tbsp.Peanut Butter & Co. Crunch Time
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
a pinch of sea salt
6 tbsp. organic whole milk, plus more as needed; at room temperature
1/3 cup powdered sugar
Peanut Crumb Topping
1/4 cup peanuts, preferably not roasted
1/8 brown sugar
1 tbsp. flour
2 tbsp. butter, cut into 1/2-inch pieces
1/2 cup uncooked, old-fashioned oatmeal
Directions
Preheat oven to 350° F. Using a little butter, lightly grease and flour two 9” x 5” x 3” inch loaf pans.*
Make the peanut crumb topping. Place peanuts in the bowl of a food processor and pulse three times. Add brown sugar and flour and process for five seconds. Add butter and process until the mixture is crumbly, about an additional five quick pulses. Add oatmeal and pulse quickly two to three times. Set aside.
In a mixer, cream together butter, Peanut Butter & Co. Old Fashioned Smooth and brown sugar for about 3-4 minutes. Meanwhile lightly whisk the salt, nutmeg, cinnamon, cloves, flour, baking powder, and sea salt together.
Add eggs individually to the butter. Beat well after each addition, scraping sides and bottom with a spatula. Add vanilla after the last egg.
Alternately add the flour and milk to the batter. Start and end with the flour addition. Beat batter until each ingredient is just incorporated. Do not overmix.
Pour batter into loaf pans.
Sprinkle peanut crumb topping over the batter. Generously sprinkle sea salt over the crumbs.
Bake in the oven for about 40 to 50 minutes or until a fork/toothpick inserted in the cakes comes out clean.
Remove cakes from the pan after 5 minutes. Let cool over a wire rack over a baking sheet. (Hint: As the cakes are flipped onto a a wire rack, extra Peanut crumb will fall onto the baking sheet. Save it for a crunchy topping over oatmeal or your favorite dessert.)
Meanwhile, make the peanut butter glaze. Whisk together Peanut Butter & Co. Crunch Time, vanilla, spices, milk, and sugar. Glaze should be thin enough to drizzle over the top of the salted peanut crumb topping. If not, add milk by the teaspoon for the right consistency. Place aside to drizzle over a cakes once they’re completely cooled.
When the coffee cake has completely cooled, drizzle the peanut butter glaze over the salted peanut crumb.
Cook Notes
This recipe can be used in various baking dishes. Adjust baking times accordingly: Loaf and rectangular pans need about 40 to 50 minutes. Cupcakes need 25 to 30 minutes.
Tags: Breakfast Crunch Time Dessert Nuts About the Holidays Oatmeal Old Fashioned Smooth Peanut Butter & Co. Snack Sweets Uncategorized