Chocolate Chip Peanut Butter Streusel Coffee Cake
Little bites of chocolaty chips and smooth, creamy peanut butter make this simple recipe an absolute treat for your kids.
|2 pkgs||Robin Hood® Quick Bread Mix Chocolate Chip|
|1 ½ cups||375 mL water|
|1 cup||250 mL creamy peanut butter|
- Preheat oven to 350°F (180°C). Grease a 10” (25 cm) tube pan.
- Combine quick bread mix, water, peanut butter and eggs. Using a hand held whisk or wooden spoon, beat until batter is combined.
- Pour about 3 cups (750 mL) batter into prepared pan. Sprinkle 1 and a half packets of the swirl mix over batter. Top with remaining batter and sprinkle remaining swirl mix on top.
- Bake in preheated oven 65 to 70 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on wire cooling rack for at least 30 minutes or until completely cooled.