Peanut Butter Jelly Coffee Cake

5 from 1 vote

This thick peanut butter crumb layered on top of a jam topped cake is the perfect reason to have cake for breakfast.

Prep Time20

Cook Time1

Total Time1 20

Servings: pieces

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan with nonstick baking spray.
In a mixing bowl, add in the melted 5 tablespoons butter, 3/4 cup peanut butter, 1 1/4 cups light brown sugar, and 2 cups all-purpose flour. Mix with a hand mixer until crumbly. Set aside.

In a mixing bowl, add in the cooled melted 1/2 cup butter and 1 cup granulated sugar. Beat with a hand mixer until incorporated.
Add in the 1 large egg and 1 teaspoon vanilla extractBeat until incorporated.
In a separate bowl, add in the 1 teaspoon baking powder, 1 teaspoon baking soda, and 2 1/4 cups all-purpose flour. Whisk until incorporated.
Add half of the flour into the wet mixture and mix until just combined.
Add all of the 1 cup 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 1 cup grape jam/jelly and melted 1/4 cup 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.