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Recipe Name: Peanut Butter Streusel Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 9

1/4 Cup(s) All purpose flour
1/4 Cup(s) Packed brown sugar
2 Tablespoon(s) Peanut butter
1 Tablespoon(s) Butter, no substitutes
1/4 Cup(s) Miniature semisweet
Chocolate pieces
2 Tablespoon(s) Butter or margarine
1/2 Cup(s) Milk
1 Egg
1 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
Chocolate chips

Grease an 8x8x2 inch baking pan; set aside. For streusel topping, in a
small mixing bowl combine the 1/4 cup flour, the 1/4 cup brown sugar,
the 2 tablespoons peanut butter and the 1 tablespoon butter. Stir
together until crumbly. Sstir in the 1/4 cup chocolate pieces. Set
topping aside. In a large mixing bowl beat the 1/4 cup peanut butter
and the 2 tablespoons butter with an electric mixer on medium to high
speed for 30 seconds or until combined. Add about half of the 1 cup
flour, the 1/2 cup brown sugar, half of the milk, the egg, baking
powder, baking soda, and salt. Beat with an electric mixer on low
speed until thoroughly combined, scraping the sides of the bowl
constantly. Add the remaining milk. Beat on low to medium speed just
until combined. Stir in the 1/4 cup chocolate pieces. Sspread batter
evenly in the prepared pan. Sprinkle with the streusel topping. Bake
at 375 oven for 25-30 minutes or until wooden toothpick inserted near
the center comes out clean. Cool on a wire rack for 15 minutes. Cut
into squares. Serve warm. Cover any leftovers and store at room
temperature or in the refrigeraator up to 3 days. Makes 1 cake.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #994 by L979
<> on Jan 8,

Nutrition (calculated from recipe ingredients)
Calories: 365
Calories From Fat: 148
Total Fat: 17.7g
Cholesterol: 25.5mg
Sodium: 245.6mg
Potassium: 140.5mg
Carbohydrates: 50.2g
Fiber: 2.6g
Sugar: 19.5g
Protein: 6.7g

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