Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel
Serves 185 mins prep25 mins cook
The cake is tender, moist, and buttery, thanks to the buttermilk, butter, and peanut butter. There’s no sugar in the cake batter and is instead lightly sweetened with honey. The streusel layer is chock full of peanut butter flavor and is bursting with chocolate chips. Best of all, the cake is made in one bowl in 5 minutes. No one has to know how fast and easy it is to make.
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What you need
Instructions
-1 For the Cake – Preheat oven to 350F. Line a 9-by-13-inch baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. -1 In a large mixing bowl, whisk together flour, baking powder, baking soda, and optional salt. -1 Add the eggs, honey, buttermilk, butter, 1/3 cup peanut butter, vanilla, and beat with an electric mixer on medium-low for about 1 minute. Stop, scrape down the sides and bottom of the bowl, and beat for 1 more minute. -1 Turn batter out into prepared pan; set aside. -1 For the Streusel – In the same mixing bowl (no need to wash it), combine brown sugar, 1/2 cup peanut butter, flour, and stir with a spoon until sandy pebbles form. -1 Stir in the chocolate chips. -1 Sprinkle streusel evenly over cake batter. -1 Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow cake to cool completely in pan on a wire rack. Lift cake out using foil overhang, slice and serve. Cake is best fresh, but will keep airtight at room temperature for up to 4 days, or in the freezer for up to 6 months.View original recipe