Peanut Butter Coffee Cake w/Chocolate Swirl

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Baked goodies with peanut butter are totally awesome! I love peanut butter cupcakes, peanut butter frosting, and peanut butter cookies. It was time to take a break from the Fall baking and make something with peanut butter...just because. The chocolate swirl is really just sugar mixed with cocoa powder. Instead of cinnamon sugar, think of it as chocolate sugar.

Peanut Butter Coffee Cake w/Chocolate Swirl

Coffee Cake

1¼ cup unbleached white flour

1¼ cup whole wheat flour

½ tsp baking powder

1 tsp baking soda
½ tsp salt

½ cup sugar*

½ cup dark brown sugar

1 stick butter or margarine, softened
¾ cup peanut butter, creamy

2 eggs

1½ cup buttermilk

1 tsp vanilla extract

*If you want a sweeter cake, then increase the sugar to 3/4 cup.

Swirl

¼ cup sugar
1½ Tbsp cocoa
Dash cinnamon

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Instructions
Generously grease a 10 inch bundt pan. Heat oven to 350° F.

For the swirl
Combine sugar, cocoa, and cinnamon. Set aside.

For the cake
In a bowl, combine whole wheat flour, white flour, baking powder, baking soda, and salt. Set aside. In a mixing bowl, cream together butter and sugar until fluffy. Add peanut butter and combine thoroughly. Add eggs one at a time stirring well after each. Alternately add buttermilk and flour mixture, beginning and ending with flour mixture. Add vanilla and stir. Pour half of the batter evenly into greased pan. Sprinkle chocolate sugar mixture on top. Pour remaining batter over chocolate sugar mixture and spread evenly. If you have leftover chocolate sugar, feel free to sprinkle it on the remaining batter. Bake 45-50 minutes. Cool 10-15 minutes in pan. Remove cake from pan and cool on a wire rack. 

Inspiration recipe(s): Hershey's Peanut Butter Coffee Cake

Enjoy!

~CD