Saturday, September 6, 2014

Glazed Peanut Butter & Jam Coffee Cake

If you enjoy eating peanut butter and jelly sandwiches, this is the coffee cake for you!

A peanut butter coffee cake with a scattering of streusel, dollops of grape jam, and topped by a creamy peanut butter glaze.

Is your mouth watering yet? Best of all, this is a pantry style recipe; no expensive or exotic ingredients are required to make this mouth watering, breakfast cake. Yes, I said breakfast cake.

Ready to make some homemade happiness on a plate? Let's get started. 

Before making your coffee cake batter:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Make your streusel topping.

Streusel Topping 

1/3 cup packed light brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
3 Tbsp. butter, or margarine


  • Place all of your ingredients in a bowl.
  • Mix all ingredients until crumbly. 
  • Make sure the butter or margarine is cold or your topping will not form small crumbs.
  • Set aside and prepare your coffee cake batter.

Coffee Cake Ingredients

2 cups all purpose flour
1 cup granulate white sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup creamy peanut butter
1 cup milk
1 medium to large egg
1/4 cup grape jam


  • Place all of your dry ingredients into a bowl.
  • Stir dry ingredients until blended.
  • Add peanut butter, milk, and egg.
  • Beat on low speed for 30 seconds.
  • Beat on medium speed for 2 minutes, scrapping sides of bowl occasionally.
  • Spread half of the batter in a greased 13 x 9 x 2 inch pan, or a 9 x 9 inch square pan.
Half of the batter is spread into the greased pan.

  • Sprinkle half of the streusel topping on top of the batter.
Half of the streusel is sprinkled on the batter.

  • Pour remaining batter into the pan.
  • Spread gently over streusel topping with a spatula, if necessary.
Second layer of batter and streusel.

  • Sprinkle remaining streusel topping over batter.
  • Place grape jam by teaspoonfuls on top of the cake.
Dollops of grape jam placed onto the coffee cake.

  • Bake for about 30 minutes, or until a wooden toothpick inserted into the center comes out clean. 30 minutes for an oblong cake pan, 40 minutes for a square cake pan.
Baked and ready for a layer of creamy peanut butter glaze.

  • Cool before applying creamy peanut butter glaze

Creamy Peanut Butter Glaze


2 cups powdered sugar
1 1/2 tsp. vanilla extract
1/3 cup creamy peanut butter
4 Tbsp. hot water

  • Place powdered sugar in a bowl.
  • Add vanilla extract, creamy peanut butter, and 2 Tbsp. of hot water.
  • Beat with a whisk just until mixed well.
  • Add 2 more Tbsp. of hot water.
  • Whisk or beat until well mixed and creamy.
  • Pour peanut butter glaze onto the top of the cooled coffee cake
  • Gently spread with a spatula until the entire top of the cake is covered.

Creamy peanut butter glaze.

NOTE: The streusel in an oblong cake is not in a distinct layer. If you want distinct layers of streusel, use a square, 9 x 9 inch cake pan. OR  double the streusel recipe.