Rich and Quick for Breakfast
Quick breads are usually the first food beginning bakers attempt, because they’re so easy! Try this recipe for Peanut Butter Coffeecake.
I remember taking Home Economics in 7th grade. At the time, I was already baking and cooking up a storm, so I was really quite bored; it was a very easy class! Quick breads were the first foods we attempted.
Quick breads are very easy to make as long as you follow a few simple rules. First, read through the recipe to make sure you understand the steps and have all the ingredients. Then, measure carefully, especially the flour; in fact, the correct flour amount is the most crucial step in the entire recipe! Then be sure to follow the recipe correctly. Some quick breads are made like muffins; others are made more like cakes.
Peanut Butter Coffeecake
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 cup creamy or crunchy peanut butter
- 2 Tbsp. butter, melted
- 1-1/2 cups semisweet chocolate chips
- 1/2 cup creamy or crunchy peanut butter
- 1/4 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 2 cups sifted flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup milk
Preheat oven to 375 degrees F. Grease a 13×9″ pan and set aside. Mix 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup peanut butter and the melted butter till crumbly; stir in chocolate chips and set aside.
In large bowl, combine 1/2 cup peanut butter and 1/4 cup softened butter; mix together well. Beat in 1 cup brown sugar. Add eggs, one at a time, beating until fluffy.
Sift together 2 cups flour, baking powder, salt, and soda. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Spread batter evenly in prepared pan and top with chocolate chip mixture.
Bake at 375 degrees F. for 30 to 35 minutes, until coffeecake is golden brown and is beginning to pull away from sides of pan. Cool for 30 minutes, then serve warm. Serves 12-16