Monday, September 1, 2008

Peanut Butter Crumble Cake

Moist AND crumbly? Is that possible?! Yes, in this cake, it is! The bottom is a chocolate chip cake, moist and delicious, the top is a peanut butter crumble, to die for. Cody said he would prefer to just eat the top alone! I like to eat them both together, they are a great mixture!
From: Baking Bites

1 3/4 cups all purpose flour 

1/2 cup brown sugar 

1/2 cup sugar 

1/2 tsp ground cinnamon 

1/2 tsp ground ginger 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1/2 cup butter, room temperature 

3/4 cup buttermilk

 1 large egg 

1/2 cup chocolate chips 

1 cup crunchy(I used creamy) peanut butter, room temperature

Preheat oven to 350F. Lightly grease a 9-inch square baking pan. In a large bowl, whisk together flour, brown sugar, sugar, cinnamon, ginger, baking powder, baking soda and salt. Using a hand mixer (or with a spoon, if you’re so motivated), beat in the softened butter until mixed well. Remove 1 cup of the mixture to a medium bowl and set aside. Add buttermilk and egg to the large bowl with the remaining flour mixture. Stir well, until no streaks of flour remain, then stir in chocolate chips. Pour into prepared pan. Add peanut butter to medium bowl with remaining 1 cup flour mixture. Stir well and crumble (or drop in clumps, as the mixture will be thick) onto the cake batter in the pan. Bake for 30-40 minutes, until a tester inserted into the center of the cake comes out clean. Cool on a wire rack before slicing.

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