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    Home » Recipes » Plain Culture

    Emma Yoder's Peanut Butter Chocolate Pull Apart Coffeecake

    Published: Feb 24, 2019 · Updated: Feb 24, 2019 by Kevin Williams | Leave a Comment

    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 teaspoon 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
     
    Print
    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
    1. PREHEAT oven to 375° F. Lightly grease 8- or 9-inch-round cake pan.
    2. Melt ¼ cup butter; set aside.
    3. Combine ⅔ cup granulated sugar and cinnamon in another small bowl; set aside.
    4. Combine flour, remaining ¼ cup granulated sugar, baking powder and salt in large bowl.
    5. Using 2 knives, cut in remaining ⅓ cup butter until mixture resembles coarse crumbs.
    6. Stir in chocolate chips and peanut butter.
    7. Add milk; stir until dough holds its shape.
    8. Transfer dough to slightly floured board.
    9. Knead dough and form into a ball, flatten slightly.
    10. Cut into 4 wedges.
    11. Cut each wedge into four equal pieces.
    12. When finished you should have 16 pieces.
    13. Roll each piece into a ball.
    14. Roll each ball in melted butter and then in cinnamon-sugar mixture.
    15. Arrange in prepared pan.
    16. Bake for 30 to 35 minutes (25 to 30 for 9-inch pan) or until wooden pick inserted in center comes out clean.
    17. Cool for 10 minutes on wire rack.
    18. Carefully invert onto wire rack.
    19. Cool slightly. Invert again onto serving platter.
    20. Drizzle with Glaze.
    21. Serve warm.
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    « Mrs. Freeman Bontrager's Chocolate Homemade Chocolate Pudding
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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