This Pull-Apart Chocolate Peanut Butter Coffeecake recipe looks more complicated than it is, there are just a lot of steps, but it's not difficult once you read through it. Coffeecakes are a staple on the morning menu in Amish homes. Most of the time the cakes are your basic coffeecakes, maybe some with fruit filling. This one, which came to me from an Amish woman in Ohio, struck me as really delicious and interesting sounding!
This coffecake is a little different from your usual stir and bake coffeecake. This treat is something that an Amish homemakers might serve that is a little "fancier", it’s a little bit more work, but boy is it worth it. If you like peanut butter and chocolate, and who doesn’t? you’ll be rewarded with this one.
Some of my best memories visiting Amish kitchens over the years involve coffeecake. Many Amish homemakers will just whip up a coffee cake, and have it on hand, in case visitors show up.
Coffeecakes also travel well. It’s not uncommon for an Amish woman to visit friends through the week, maybe attend a quilting bee, and in cases like that she’ll want to take something to share. A coffeecake like this can be packaged up and travels very well on the bumpy buggy ride. You do have to keep things like that in mind when you’re Amish and transporting food. Some cakes can be pretty fragile, and they don’t jostle so well on a 5 mile buggy ride. But a coffeecake like this, very holds up well.
So if you want a slow Sunday morning treat or just something to fix for company, this coffeecake would be top of my list!
This coffeecake really has very basic ingredients, but it tastes like a five-star creation!
The glorious combination of chocolate and peanut butter is what makes this cake sing!
And, yes, it is as delicious as it looks, an amazing blend of chocolate and peanut butter topped with a thick white glaze. Life doesn't get much bet
🍰 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
- ½ cup sifted powdered sugar
- 2 teaspoons milk
- 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.
- Mix glaze ingredients
- Drizzle with Glaze.
- Serve warm.
🥮 More Amish Coffeecakes
Cinnamon Coffeecake - So cinnamony!
Cherry Coffeecake - Wow!
Lizzie Miller's Amish Apple Coffeecake - So good!
Strawberry Coffeecake - Best ever!