PB&J Coffee Cake

PB&J Coffee Cake

Our PB&J Coffee Cake combines salty peanuts, sweet raspberry preserves, and a drizzle of peanut butter for an all new version of our favorite lunch box staple.

4.0 from 1 reviews
PB&J Coffee Cake
Makes 2 (6-inch) cakes
  • Streusel:
  • ⅓ cup (42 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup creamy peanut butter
  • 1 tablespoon (14 grams) unsalted butter, softened
  • ⅓ cup (38 grams) dry roasted salted peanuts, chopped
  • Cake:
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup whole buttermilk
  • ¾ cup raspberry preserves*
  • Garnish: warmed peanut butter
  1. Preheat oven to 350°F. Spray 2 (6-inch) round deep cake pans with baking spray with flour.
  2. For streusel: In a medium bowl, whisk together flour and brown sugar. Stir in peanut butter and butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in peanuts.
  3. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide three-fourths of batter between prepared pans. Spread with raspberry preserves, and top with remaining batter, smoothing tops with an offset spatula. Sprinkle with streusel.
  5. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with warmed peanut butter, if desired.
*We used Bonne Maman Raspberry Preserves.


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  1. If one does not have 6″ pans, I baked this in an 8″ square pan, and it worked well in that size pan. I baked it a little longer, but the result was perfect..

  2. The taste of this cake was FANTASTIC. However, all of my jelly sank to the bottom, despite putting the jelly in the upper 1/3 of the batter. Made it quite a bit sticky to take out of the pan, but my taste testers didn’t mind too much!


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