Chocolate Chip & Peanut Butter Streusel Cake

Chocolate Chip & Peanut Butter Streusel Cake

Whoo hoo! It's National Library Week! (Don't forget to enter my giveaway!) Let's celebrate with this really simple chocolate chip & peanut butter streusel cake.

This recipe is way simple. Make the topping and reserve a cup for the topping. Mix basic ingredients together and bake. I subbed mini semisweet chocolate chips instead of regular size ones. I find them more delicate in a cake and you can use a little less of them.

The recipe is from Bon Appetit and says it makes 12 servings. What?! Servings for giants? I cut mine into small pieces and placed them into cupcake liners. Makes it easy to distribute at the library!

Happy National Library Week! I hope you celebrate by visiting your library and checking out a book. Check out my National Library Week giveaway! :)

Chocolate Chip & Peanut Butter Streusel Cake
Recipe:
2 1/4 cups all purpose flour (315 grams)
2 cups (packed) light brown sugar (400 grams)
1 cup creamy peanut butter (I used regular (not natural) peanut butter)
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs, room temp
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (I added this because I just love cinnamon! :)
1 1/2 cup mini semi-sweet chocolate chips (original recipe called for 12 ounces (2 cups) of semisweet chips...but I like the mini chips in cakes)

1. Preheat oven to 350°F.
2. Prep a 13 x 9 pan. I line it with parchment paper and spray with Pam with Flour.
3. Mix together the flour, sugar, peanut butter and butter together in a mixer with paddle attachments on low speed until crumbly. Scoop out 1 cup of the streusel and set aside.
4. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan.
5. Sprinkle with reserved 1 cup streusel and remaining 1/2 cup chips.
6. Bake cake until tester inserted into center comes out clean. Depending on your oven, bake for about 35 minutes. Mine took longer than the recipe - about 44 minutes. Cool cake in pan on rack.

From Bon Appetit May 2001: Link to the original recipe here.