Peanut Butter Crunch Cake
This peanut butter crunch cake delights with a rich, nutty flavor and a soft, moist texture that pairs beautifully with a crisp, sweet topping.The natural creaminess of peanut butter blends seamlessly with the balanced sweetness of brown and white sugars, creating a comforting and indulgent treat.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 9-inch round or square cake pan
- Electric mixer
- Oven
Ingredients
For the Cake:
- 1⅔ cups all-purpose flour
- ⅔ cup smooth unsweetened peanut butter
- 3 large eggs room temperature
- 3 tbsp cornstarch
- ⅓ cup unflavored vegetable oil
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter melted
- 1 cup buttermilk
- ½ cup white granulated sugar
- ¾ cup soft brown sugar
- 1½ tsp vanilla extract
For the Crunch Topping:
- 1¼ cups all-purpose flour
- 6 tbsp unsalted butter melted and cooled
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- ¾ cup semi-sweet chocolate chips
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch cake pan by greasing it and lightly dusting with flour, or line it with parchment paper.
- Whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in one bowl and set aside.
- In another bowl, blend peanut butter, melted butter, vegetable oil, white sugar, brown sugar, and vanilla extract until smooth. Beat in the eggs individually; making sure each one is fully incorporated before adding the next.
- Add the flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture. Stir until the batter is uniform.
- For the topping, combine flour, melted butter, light brown sugar, granulated sugar, and salt in a separate bowl until crumbly. Mix in the chocolate chips.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the surface.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 15 minutes, and then transfer it to a wire rack to cool completely before slicing.