This Mixed Berry and Peanut Butter Streusel Cake is super soft and light in the middle, a little crisp on the edges, wonderfully crunchy on top with a streusel topping, studded with strawberries and raspberries, with a hint of sweetness and a big dose of delicious peanut flavor throughout!
Could a cake that is traditionally viewed as a sweet, be eaten for breakfast, be both indulgent and deceptively better for you at the same time?
This Mixed Berry and Peanut Butter Streusel Cake might very well be a game changer for me, because this is breakfast in dessert clothes, and it’s an absolute doozy!
Especially because I love a little breakfast treat in cake form like this coffee layer cake, or Sri Lankan butter cake. Plus it has peanuts! Can’t go wrong with that. I’ve got a bunch of peanut treats on the blog already like these easy buckeyes, peanut brittle, peanut butter hot chocolate, chocolate peanut cake, peanut butter berry smoothie etc.! You get the picture right?
I have tried this JIF’s peanut powder in several different ways – in smoothies, on toast, sprinkled on cereal, in my coffee and even created an indulgent pudding too.
But what my husband and I loved the most was this breakfast slice without a doubt – this gorgeous breakfast Mixed Berry and Peanut Butter Streusel Cake is such a great way to start the day because it’s not overly sweet, it’s got protein in the form of the peanut powder and fruits.
So whether you call it a streusel cake, breakfast slice OR coffee cake – you and I will agree on one thing – IT TASTES AMAZING!
Recipe video
Why I love this peanut butter streusel cake
- It’s a soft and light cake, studded with strawberries and raspberries (you can even use blackberries) with edges that are a little crisp, and a beautifully crunchy streusel top made with flour and oats, and it incorporates more of that wonderful peanut powder as well.
- The cake itself has just a hint of sweetness, and not overly sweet AT ALL.
- There’s a hint of salt in the streusel which is a lovely touch, but most of all, what you get is the peanut flavour throughout this streusel cake and it’s just freaking awesome! It’s like peanut butter and jelly in a cake slice. But dare I say, even better!?!
- You could have this for breakfast (with a cup of coffee? yum!), lunch, tea time, dinner, dessert, whatever. We’ve done it all.
Recipe
Peanut Butter Streusel Cake (with berries)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
For the Cake
- 5 oz / 142g strawberries and raspberries You can also use blackberries if you like
- 6 oz / 170g all purpose flour
- 6 oz / 170g ground almonds
- 1 tsp baking powder
- 28 g / about ¼ cup 4 tbsp peanut powder (I used JIF’s Peanut Powder)
- 2 oz / 56g melted butter
- 2 oz / 56g brown sugar
- ½ tsp sea salt flakes
- ½ tsp vanilla
- 2 whole eggs
For the Streusel Topping
- 0.5 oz / 15g all purpose flour
- 0.5 oz / 15g oats rolled oats or chopped – I chopped them roughly
- 2 scant tbsp brown sugar
- 1 heaped tsp peanut powder
- 1 oz / 28g / 2 tbsp cold butter cubed
- ¼ tsp ground cinnamon optional
Instructions:
- Preheat oven to 350°F/180°C. Generously butter a small or baby loaf pan (8 x 3.5 inches). Set it aside.
For the Cake
- Cut strawberries into smaller pieces, but keep the raspberries whole. Sprinkle 1 tbsp of brown sugar and mix it in with the berries. Leave it aside for 10-15 minutes.
- Add the flour, ground almonds, peanut powder and baking powder into a bowl and whisk to combine. Set aside.
- In a larger bowl, mix the melted butter and brown sugar until there are no lumps in the sugar.
- Add one egg at a time, whisking in between. Add the salt and vanilla and whisk well.
- Gently mix in the dry ingredients into the wet ingredients in two batches. Make sure to mix well.
- Add all of the berries (except 6-8 raspberries) into the batter (keep out the the juices of the berries), and gently fold them in.
For the Streusel Topping
- Combine the flour, oats, salt, peanut powder and cinnamon (if using) and mix. Add the cubed butter and rub it into the dry ingredients to create pea-sized lumps. Add the brown sugar and mix it in with the lumps.
Assembly
- Scrape the cake batter into the buttered loaf pan and place those extra raspberries on top. Sprinkle the streusel topping over the cake.
- Bake for 30 – 35 minutes until a clean skewer inserted, comes out clean and the cake edges are golden brown.
- Let it cool in the pan for a few minutes and then remove and place it on a wire rack to cool completely.
- Serve warm or at room temperature for breakfast or tea time. Optional – sprinkle some icing sugar on top.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Or maybe you can enjoy this cake with a masala chai, or a vanilla steamer, or a French hot chocolate or peanut butter hot chocolate? We’ve done all that too! 🙂
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