Tagalong Coffee Cake (PB and Chocolate!)

by Rebekahcooked up on February 28, 2012

This coffee cake was born of a desire to make a Girl-Scout themed dessert, but also the necessity to get it done in under an hour, thanks to my lack of planning. 🙂

Thankfully, it somehow turned out to be really amazing. The cake was delightfully moist but not too sweet. Dave once again saved the frosting, as I am generally not great at creating candy. The Tagalong part was easy. 🙂

I found the recipe for the cake as part of a different recipe on Annie-Eats.com:

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup creamy peanut butter
  • 4 tbsp. unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup milk

For the topping:

  • About 1/2 cup chocolate chips
  • 1-2 Tbsp. milk
  • Crumbled Tagalongs. For a half-size brownie pan, we used most of a box. I think you would be fine with a full box for a full pan and a slightly less dense topping. These should not be crumbs, they should be decently sized chunks.

Preheat your oven to 375.

Mix your dry ingredients together in a small bowl or tupperware and set aside. Then, using the paddle attachment (you do not want peanut butter on the whisk), cream the peanut butter, butter and brown sugar for about two minutes.

Then, add the eggs, one at a time. With the mixer on low speed, slowly add a half cup of the dry ingredients followed by a little bit of milk, until you’ve added all of the remaining ingredients. Spread the batter into a 9×13 pan that has been greased or covered with parchment paper. Bake for about 30 minutes, but keep an eye on it. Mine took a little less.

When you take out the cake, move the whole pan to a wire rack to start cooling. Put your chocolate chips and milk in a microwaveable liquid measurement cup and microwave about 20 seconds at a time, stirring in between, until the two have melted together to form a glaze. It should be slightly thinner than frosting, but should not be runny. You can add chocolate chip or milk if your texture is a little off.

Spread the chocolate glaze on the cake first, then sprinkle with the crushed Tagalongs. Allow the glaze to set up before serving.

 

 

2 Comments

  1. I have dreams about how yummy this was! Thank you for bringing it over!!!

    Comment by Aggie — February 29, 2012 at 10:29 am

  2. I’m glad you liked it! I have to make that one again sometime soon. 🙂

    Comment by bekky — March 2, 2012 at 9:55 am

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