Food You Can Eat: Peanut Butter Coffee Cake

Purgatory is making this recipe.

You can bet your ass, after all the trouble this took, I made sure the picture was decent.

First things first:  It took four tries to get this right.  The first time I tried making this, over two years ago, the recipe called for a full tablespoon of baking powder and 1 ½ teaspoons of baking soda.  I remembered thinking that sounded like way too much, but the recipe said what it said so I gave it a shot.  I had a middle school volcano experiment in my oven.  The second time I tried it was about a year later, when I was taking another pass through the recipes and had completely forgotten that I’d tried this before—but I remembered really fucking quickly when it erupted all over the bottom of the oven again.  The third time I cut the baking powder down to a teaspoon, but there was still a little bit of overflow from the baking soda.  So, the last time I cut the baking soda down to a teaspoon and it finally stayed in the dish.  However, the actual baking time for this little bastard is still a mystery.

A caveat before we get started:  The original baking temp and time was 350 degrees for 40-45 minutes.  That was a fucking laugh.  By the time I’d gotten to my fourth iteration of this recipe, I lowered the temp to 325 degrees and it baked for 1 ½ hours and still wasn’t done and I had to leave the house by that time, so I just turned off the oven and left it in there.  It wasn’t totally baked when I got home but it wasn’t totally unbaked either so I decided four times was enough.

Here’s what you’ll need:

3 Cups Flour

3 ½ Cups Brown Sugar, packed

1 ½ Cups Peanut Butter

6 Tbsp. Butter, softened

6 Tbsp. Lard, softened

1 tsp. Baking Powder

1 tsp. Baking Soda

¼ Cup Dry Milk

2 Eggs

1 ⅔ Cups Water

2 tsp. Vanilla

Mix together flour, brown sugar, peanut butter, butter, and lard.  Remove two cups and set aside for topping.

Add to remainder of flour mixture:  baking powder, baking soda, dry milk, eggs, water and vanilla.  Beat until a smooth batter is formed.

Pour batter into a greased 9” x 13” pan.  Sprinkle two cups of topping on top. 

Bake in a 325-degree oven for 75 minutes or until a toothpick inserted comes out clean—which is probably closer to 2 hours.

As much of a gigantic pain in the ass this recipe has been, the result is very good.  Otherwise, I wouldn’t have spent so much time and energy trying to get it right.

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About butcherbakertoiletrymaker 564 Articles
When you can walk its length, and leave no trace, you will have learned.

8 Comments

  1. Do you think somebody messed up writing this recipe and confused teaspoon and tablespoon? Way too often they just get abbreviated as t and T. They also get written as tsp and tbs, which isn’t much harder to confuse.

    In addition to the tablespoon of baking powder which works better as a teaspoon, 1 1/2 teaspoons of soda is the same as 1/2 tablespoon, and I wonder if someone originally wrote 1/2 tablespoon when they meant 1/2 teaspoon.

    If somebody back in the past had standardized on coffeespoon instead of teaspoon, I’d bet a million cakes wouldn’t have been ruined.

  2. I am always encouraged by the baking travails of others; I am heartened to know that I am not the only one who has issues . . . also, this looks delicious.

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