My nieces are heading back to college and you know what that means - it's care package time again! I've actually been delaying sending out another care package because it's pretty hot here and where they are and that means I have to factor in the risk of baked goods melting en route and not being up to snuff to being eaten. This recipe, which I found on another foodie blog and pinned, fit my requirements of something that would survive summer temps. The only chocolate was from the chips and I figured it wouldn't be the end of the world if they softened a bit before they reached their final destination.
For peanut butter lovers, this is a good cake. It's got a perfect cakey texture, the peanut butter flavor is good without being overpowering and the chocolate chips provide a complementary taste to the peanut butter flavor. If you like a bit more crunch in your cake, add toasted chopped peanuts to the streusel but keep the creamy peanut butter instead of using the chunky version unless you also like nuts in your cake (I don't).
2 1/4 cups all-purpose flour
2 cups light brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
- Preheat oven to 350°. Line a 9″x 13″ baking pan with foil and coat lightly with nonstick cooking spray. Set aside.
- Using an electric mixer, combine flour, brown sugar, peanut butter, and butter. Remove 1 cup of mixture and set aside.
- Mix in baking powder and baking soda. Mix in milk and vanilla. Add eggs, 1 at a time, mixing well after each addition.
Transfer batter to prepared pan. Sprinkle top with reserved flour mixture and chocolate chips. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Also linked to Sweet Treats Thursday