Recipe By Anonymous
Published Mar 5th
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 1 - 9x13 inch pan Calories 385.6

Yummy peanut butter crumb cake with chocolate chips.

Recipe Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 cups packed brown sugar
  • 1 cup creamy peanut butter
  • ½ cup margarine, softened
  • 1 cup milk
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
  2. 2 In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
  3. 3 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

  • Calories 385.6
  • Carbohydrate 51.1 g
  • Cholesterol 36.1 mg
  • Fat 18.3 g
  • Fiber 2.1 g
  • Protein 8.1 g
  • Saturated Fat 5 g
  • Sodium 269.5 mg
  • Sugar 34.8 g


  1. I loved the taste of this cake. I cut the recipe in half to make a smaller cake and it turned out great! The peanut butter and chocolate flavors complimented each other nicely. Definitely will make this again.
  2. My family loves this cake... it's a great one to take to potlucks etc as it isn't too rich and has a nice peanut butter flavor. My mom made this exact recipe when we were growing up and I was very happy to find it on here.
  3. I used this recipe for cupcakes and they turned out great! The only change I made was using butter instead of margarine and used splenda instead of sugar and they came out very moist with just the right amount of peanut butter flavor. I would highly recommend this recipe to anyone who loves peanut butter.
  4. My family loved the cake. It was my Father's Day gift. Instead of chocolate chips I used diced Reeces cups. Also to ensure it was a moist cake I split the amount of butter into half and used the other half as oil.
  5. The cake turned out really moist. I only used half a cup of chocolate chips on top. Hubby took the rest to work, they were all happy to find it doesn't taste as rich as it looks, which is a good thing. It had just the right amount of sweetness and peanuty taste for us.
  6. I really really wanted to like this cake but it was very dry and did not have as much peanut butter flavor as I had hoped for. Great concept though. Thanks!
  7. One word YUM!!!! Quick easy this cake is moist brought it down to my brothers and not only did he have 1 piece not 2 BUT 3. This one is a hit!!!. The only thing I'd do different is less chocolate chips.
  8. Very good. Made this for a family reunion over the weekend and it went over very well. My personal feeling is that it could use more peanut butter flavor in the cake part itself but I don't know how you would do that without altering the texture. Over all really good!
  9. This cake was easy to make, and tasted great.
  10. I added a cup of milk chocolate chips to the batter and reduced the chips on top by half. It was easy quick to prepare and my family loves it. I'll be taking it to church functions!

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