Peanut Butter Coffee Cake

1.8 (10 reviews)

For the topping:
1/2 cup packed light-brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup peanut butter
3 Tbsp. margarine

For the cake:
2 1/4 cups unbleached all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup soy milk
1/2 cup peanut butter
Egg Replacer equivalent of 2 eggs
1/4 cup (1/2 stick) margarine

• Preheat the oven to 375ºF. Grease a 9 x 13-inch baking pan.
• For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside.
• For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into the baking pan and sprinkle with the topping. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Preparation time: 20 minutes Baking time: 30 minutes

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind