This is the perfect reason to have cake for breakfast. You need this thick peanut butter crumb layered on top of a jam topped cake. Hurry, grab your cup of coffee!
This peanut butter jelly coffee cake only gets better over time. If you make this the night before and serve it for breakfast, it will probably be better than eating it almost immediately. Okay, it has peanut butter and jelly in it. Let’s be honest, it’s going to knock your socks off whenever you eat it.
I’ve always been the kind of girl that eats the crumb topping and leaves the cake. Why is that you make ask. I think it must be because there wasn’t an insanely delicious jelly slathered on top and throughout the cake. It makes a difference. Besides, peanut and jelly make anything amazing. Have you checked out my peanut butter jelly fudge? Yaaas! It’s pure sugary perfection.
I used my homemade concord grape jam for the recipe, but you’re always welcome to change it up and use strawberry jam or whatever tickles your fancy.
I cannot get enough of peanut butter and jelly. They make the best combo ever! When I lived at home with my parents my favorite thing to eat for dinner was a peanut butter and jelly sandwich. I should mention this was as I was a stubborn teenager. As a young child, I ate what was put on the table or went without.
Now that I’m an adult, I can get creative with my peanut butter and jelly cravings. Like this peanut butter jelly coffee cake. It’s AHHmazing with a cup of coffee. I’m not an early breakfast eater, but I’ll take this down from 10 a.m to bed time.
Peanut Butter Jelly Coffee Cake
- 5 tablespoons butter melted
- 3/4 cup peanut butter
- 1 1/4 cups light brown sugar packed
- 2 cups all-purpose flour
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with nonstick baking spray.
- In a mixing bowl, add in the melted butter, peanut butter, brown sugar, and flour. Mix with a hand mixer until crumbly. Set aside.
- In a mixing bowl, add in the cooled melted butter and sugar. Beat with a hand mixer until incorporated.
- Add in the egg and vanilla and beat until incorporated.
- In a separate bowl, add in the baking soda, baking powder, and flour. Whisk until incorporated.
- Add half of the flour into the wet mixture and mix until just combined.
- Add all of the buttermilk. Beat on low until just combined.
- Add in the remaining flour and beat until just combined.
- Pour the batter into the prepared pan and even it out.
- Spread the jelly and melted peanut butter on top of the batter.
- Carefully spread all of the crumb on top of the peanut butter and jelly. Make sure all the cake is covered with crumbs.
- Place the cake into the oven and bake for 1 hour or until the cake is done. Place a clean toothpick in the center of the cake. If there’s batter, not melted peanut butter, on the toothpick, let it bake longer. If it comes out with moist crumbs or clean, it’s done.
- Let cool completely. Cut and serve.
What’s your favorite jam or jelly to pair with peanut butter? I’m all for grape, strawberry or blackberry. Let me know in the comments!