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Peanut Butter Coffee Cake Recipe

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This recipe for Peanut Butter Coffee Cake is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Coffeecake Ingredients:

1/4 C Peanut Butter
1/8 C Shortening or butter
1/2 C Brown Sugar
1 Egg
1 C Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 C Milk

Frosting Ingredients:

2 Tbsp Peanut Butter
1 tsp real salted Butter, softened
1 1/2 C Powdered Sugar
A Few Tbsp of Milk
1/2 C. Chopped Planters Cocktail Peanuts (I used a vintage nut grinder)
Directions:
Directions:
Cream together 1/4 cup peanut butter and 1/8 C shortening or butter. Next, beat in 1/2 cup brown sugar. Add the egg, beating until fluffy. Thoroughly stir together the 1 cup of flour, baking powder, and baking soda. Add alternately with milk to creamed mixture, beating after each addition. Spread in greased 8x8 or 9x9 inch square baking pan.

Bake at 350 degrees until it is lightly browned and an inserted toothpick comes out clean, about 20 minutes.

This recipe can be doubled and put into a 13x9 pan. If you double it, bake at 350 until lightly browned and a toothpick inserted comes out clean, about 30 minutes.

Let cake cool.

Frosting Directions:

To make frosting, cream the peanut butter and softened butter together. Add in the powdered sugar and beat until thoroughly mixed. Beat in one tablespoon of milk at a time until it is the consistency you desire. Last, stir in the chopped or ground peanuts. Spread over the cooled coffeecake.

ENJOY!
Personal Notes:
Personal Notes:
While searching for a recipe like Granny Agnes's peanut coffee cake, I came across this one for peanut butter coffee cake and it was delicious. Granny's coffee cake was made with a lightly sweetened dough and generously topped with a powdered sugar based frosting that had chopped peanuts in it.

 

 

 

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