Grammy's Kitchen · Coffee Cake · Peanut Butter and Jelly Coffee Cake
One of 78 coffee cake recipes we measured
from www.twopeasandtheirpod.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 103% | 63% |
| total sugar | 118% | 109% |
| brown sugar share of total sugar | 100% | 42% |
| egg | 28% | 30% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| liquid | 68% | 69% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 4 g | 1 teaspoon baking powder |
| 1 g | 1/4 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 64 g | 1/4 cup creamy peanut butter |
| 28 g | 2 tablespoons unsalted butter (at room temperature) |
| 106 g | 1/2 cup light brown sugar |
| 50 g | 1 large egg |
| 2 g | 1/2 teaspoon vanilla extract |
| 122 g | 1/2 cup buttermilk |
| 1/2 cup grape jelly (or jelly of your choice) | |
| For the Peanut Butter Streusel Topping: | |
| 60 g | 1/2 cup all-purpose flour |
| 106 g | 1/2 cup light brown sugar |
| 64 g | 1/4 cup crunchy peanut butter |
| 28 g | 2 tablespoons unsalted butter (melted) |
Method: 5 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.