By Kevin Williams
Coffeecakes are a staple of breakfast among the Amish, from basic cinnamon-sprinkled confections to more elaborate fruit-filled versions. Nothing better in the morning than a hunk of delicious coffeecake in the morning along with a warm cup of coffeecake.
Here is what reader Barbara had to say about this cake that she tested for us:
“We tried this warm as the recipe said but found this was much better at room temperature. I thought with the addition of 4 tsp of baking powder this would be much lighter. However, it was a dense coffee cake roll, and my coworker said it tasted like a donut stick, which is yummy with milk or coffee. Mr thinks I need to make these again to have with his coffee. Just make sure the rolled up balls in the middle are completely baked. Good recipe!!!!”
So, give this amazing coffeecake a try!
Gather your ingredients…..
Delicious coffeecake
This is a sweet, dense coffeecake
Delicious!
Easy Pull-Apart Chocolate Peanut Butter Coffeecake
Ingredients
- ¼ cup plus ⅓ cup butter, divided
- ⅔ cup plus ¼ cup granulated sugar, divided
- ¾ teaspoon ground cinnamon
- 2 cups all-purpose flour plus extra for kneading
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- ½ cup peanut butter
- ⅔ cup milk
- Glaze:
- ½ cup sifted powdered sugar
- 2 teaspoons milk
Instructions
- PREHEAT oven to 375° F. Lightly grease 8- or 9-inch-round cake pan.
- Melt ¼ cup butter; set aside.
- Combine ⅔ cup granulated sugar and cinnamon in another small bowl; set aside.
- Combine flour, remaining ¼ cup granulated sugar, baking powder and salt in large bowl.
- Using 2 knives, cut in remaining ⅓ cup butter until mixture resembles coarse crumbs.
- Stir in chocolate chips and peanut butter.
- Add milk; stir until dough holds its shape.
- Transfer dough to slightly floured board.
- Knead dough and form into a ball, flatten slightly.
- Cut into 4 wedges.
- Cut each wedge into four equal pieces.
- When finished you should have 16 pieces.
- Roll each piece into a ball.
- Roll each ball in melted butter and then in cinnamon-sugar mixture.
- Arrange in prepared pan.
- Bake for 30 to 35 minutes (25 to 30 for 9-inch pan) or until wooden pick inserted in center comes out clean.
- Cool for 10 minutes on wire rack.
- Carefully invert onto wire rack.
- Cool slightly. Invert again onto serving platter.
- Drizzle with Glaze.
- Serve warm.
