Use bran cereal in this muffin recipe. It was handed to me by my midwife following the birth of my child. Absolute certain that it will improve everything!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup creamy peanut butter
- 3 tablespoons butter
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 2 eggs
- ½ cup peanut butter
- ¼ cup butter, softened
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 233 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Love it,added more sugar.
I had never made a peanut butter cake and wanted to try one. Just wanted peanut butter, no other fllavor. I followed the recipe exactly, tried it out on my picky family and everyone liked it. It was all eaten.
I used 1 cup white and 1 cup whole wheat flour. I also baked in two round cake pans for about 25 min and then stacked the layers. And I put semi-sweet chocolate chips in both the batter and topping (which I really think it needed). But it turned out really delicious. Kind of a crumbly cake if that makes any sense. Nice alternative to standard cake with icing. Great with a glass of milk.
This a good recipe but it turned out kinda dry…I added half cup of butter milk the second time, the texture improved a lot! I also sprinkled some chopped peanuts on top, I like use the ingredients in the cake as decor:)
Incredibly moist cake, even after a couple days! Definitely a cake for peanutbutter lovers. My family thinks it needs something to cut the peanutbutter down a little (milk was required drinking with cake)…maybe a jelly filling or some chocolate sprinkled on top?
I did’nt change anything came out wonderful. For us it was like having a giant soft pb cookie ohh so good. Did have to take it out a few mins early as my gas stove bakes things a little faster. I think next time I’ll try cupcakes. My son’s 15 birthday was a hit with a giant reese’s pb cup cake. Thanks for the wonderful recipe.
I made modifications to recipe to lessen number of servings. I forgot to lower the cook time. My cake ended up cooking to long and therefor it was dry. Cannot blame anyone but myself. The cake and the topping had good flavor.
I made this cake yesterday and it turned out moist and fluffy. I did a couple of things different; cream the sugar with the butter and peanut butter, instead of mixing the sugar with the flour mixture. It made for even mixing. Also be sure to mix the wet ingredients well before adding to dry mixture. I also didn’t use the streusal topping, just made a simple chocolate frosting instead. I like this cake because it was so fluffy and wasn’t too rich, just the perfect amount of flavor.
This was good! I used a cup of whole wheat flour, which made it a little dry. Also, I would have used a 3/4 cup peanut butter and 1/4 cup less brown sugar. But it was still great!
This was Ok. Seems like it was missing something. It looked pretty and was moist; just lacked flavor…and I’m a peanut butter lover. Not what I had anticipated.
I love peanut butter and I did’nt think this cake was going to turn out very well since I must have used too much liquid and it took longer to bake but it was wonderful. I used a whipped cream with chocolate sauce and colored sprinkles for a festive look. My husband loved it. Thsnks so much for this recipe.
This cake was actually the first cake I’ve ever made from scratch, and I was quite impressed with the results. I did, however, change a few things. I made this cake in two 9 in. round pans instead of in a rectangular pan. Because of this, I baked it at 350 degrees for 20 min. instead of 375 for 30 min. I also added a tablespoon of vanilla to the batter. Like another poster stated, the streusel was much more like cookie dough than crumbly streusel. I had to add it by hand so that I could make sure it was broken up into pieces. I reserved some of the streusel mixture so that I could spread it around the sides after the cake was done. I’m happy I did, because after baking, the streusel on top of the cake looked beautiful, but almost blended in with the flavor of the rest of the cake. Next time, I think I’ll do what other posters did and cook the streusel on the stove top and add it to the cake after it’s done baking or go with some chocolate frosting as I can see how chocolate frosting could probably bring this cake together nicely. As for the moistness of the cake, mine came out odd, where it seemed like a mixture of moist and dry. It would seem moist when I first put it in my mouth, but dry after it sat in my mouth for a while. My husband said it was more moist than dry, but he’s a cookie lover, so anything moister than a cookie, he’d probably call moist 🙂
I was a bit hesitant to try this cake…it seemed like half of the reviews said how moist and fluffy it is and the other half said it was much to dry. I’m not sure what I did wrong, but mine was very dry!! One thing that was good, I iced it with chocolate icing as another reviewer suggested. It was like a yummy reece cup! Oh well..I won’t be making it again. I’m giving it three stars because the dryness must have been something I did wrong, but I followed the instructions to a T.
This was actually the first cake that came out really baked from my new oven 🙂 I do not like the taste of peanut butter (it is sort of salty and sweet at the same time…), but this cake was wonderful. It was moist and very, very rich. I used white sugar instead of brown. It was alright even after a week in the fridge…
too dry..
This cake was AMAZING. I made it for my grandfather’s birthday because I know he likes peanut butter pie. The only thing I did different was add chocolate chips on the top, and it was delicious. I did have to bake it about 10-15 minutes longer than the recipe suggested. The cake was very moist and not too much peanut butter state, which was great b/c I generally hate a strong peanut butter taste. My family LOVED this recipe, especially my boyfriend who’s hard to please with cake recipes! 🙂 I will DEFINITELY make this again!
A little dry but tasty. I drizzled hot fudge sauce and peanut butter ice cream topping to make more elegant
Dry, dry, dry…….I threw out the whole cake. Yes it did have a good taste but not worth eating because it was so darn dry. I do not recommend this recipe to anyone.
I don’t know what I did wrong but it was dry. The flavor was wonderful though. The strudel is a nice addtion.
This cake is so yummy. I actually used it in the center of a peanut butter and chocolate ganache cake. It turned out wonderful and is perfect without any kind of frosting. The streusel makes it extra good. I never thought a peanut butter cake could be this good.
Well, what can I say, this IS the fluffiest and most moist cake that I have ever baked. I did not use all the strousel topping, I just baked it seperately on a frying pan, and ended up with a nice soft sweet thing. I over-baked the cake a bit (35 mins) it caused some of the strousels on the top to burn. I removed the burned strousels by hand, and no problem. My mom and Dad loved it. I used normal white sugar instead of brown sugar, and crunchy peanut butter instead of creamy peanut butter, and no problem at all. Thanks for this wonderful recipe