Peanut Butter Coffee Cake

Next to zuchinni bread, this is Chris' favorite dessert. I make it at least twice a month. Funny thing ... this recipe originally came from Missy. She made it and brought it to the station years ago. I asked for the recipe and have made it dozens of times since but she never makes it. In fact, she had forgotten all about it until I showed her the recipe last week!

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons peanut butter

1 tablespoon softened butter

1/4 cup chocolate chips

1/4 cup peanut butter

2 tablespoons softened butter

1 cup all-purpose flour

1/2 brown sugar

1/2 cup milk

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

Grease an 8x8x2 baking pan and set aside. For streusel topping, in a small bowl combine the 1/4 cup flour, the 1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon softened butter. Stir together until crumbly (may need to use your hands here). Stir in 1/4 chocolate chips and set aside.

In a large mixing bowl beat the 1/4 peanut butter and the 2 tablespoons softened butter with an electric mixer for 30 seconds or until combined.

Add about half of the one cup flour, the 1/2 cup brown sugar, half of the milk, the egg, baking powder, baking soda and salt. Beat on low speed until thoroughly combined, scraping the side of the bowl constantly. Add the remaining flour and milk. Beat on low speed until combined. Stir in 1/4 of the chocolate chips.

Spread batter evenly in prepared pan. Sprinkle with streusel topping. Bake in a 375 oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. ** I always cover mine with foil after about 10-15 minutes since this tends to brown fast. **

Cool 15 minutes and cut into squares. Serve warm.

* Don't skimp on the chocolate chips (why would you?!). I actually use more than the recipe calls for.