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The Flavor Bender Recipes All Dessert Recipes Cakes & Cupcakes Mixed berry and Peanut Butter Streusel Cake

Mixed berry and Peanut Butter Streusel Cake

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Cakes & Cupcakes
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Author: Dini K.
Posted: 1/19/2016
Updated: 1/27/2019

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartWithJifPowder #CollectiveBias #sponsored

Irresistibly 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 flavour throughout, this Mixed Berry and Peanut Butter Streusel Cake made with JIF Peanut Powder redefines guilt-free indulgence. PLUS a video with STEP BY STEP Instructions to make this beautiful cake! Just scroll down!

(Pin it for Later)

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly! #StartwithJifPowder [ad]

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

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?

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

You guys know how much I LOVE discovering new products, and when I saw peanut powder(!) from JIF, I was really excited to give it a go. I mean think of all the implications…. this is made from just one ingredient; fresh roasted peanuts. It’s basically powdered peanuts from which, most of the fat and oils have been removed. And having tried it, I can safely say that JIF Peanut Powder is going to replace regular peanut butter in our household.

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!
The peanut powder in the batter smelled (and tasted) amazing (and I still loved licking the spoon!)

What I love about this product is that,

– It has all the nutritional value of regular peanut butter BUT with 85% less fat than regular peanut butter (say what?!?!). And it’s said to be great for cleanses or diets.

– There’s a whopping 8g of protein per serving. And 2g of fat per serving compared to 16g of fat per serving of regular peanut butter. And for me that means I can eat more with less of the guilt! 🙂

– And while you can totally add this to smoothies and even use it for baking, you can also reconstitute it with water to turn it into regular peanut butter like consistency. Which means you can still totally do that PBJ sandwich with this peanut powder.

–  The ONLY ingredient in this product is Roasted Peanuts  and it has NO ADDED SUGAR OR SALT either. Where was this product when I was living on apples and peanut butter when I was a student??

You can find JIF peanut powder in your local Walmart store. It’s in the aisle with all the jam, jelly, preserves, spreads etc. There’s also a JIF chocolate peanut powder in addition to this regular peanut powder which is perfect for those who like a little sweetness and chocolate in their smoothies.

Where to find JIF

And as for this recipe, I did what I always do when I get my hands on a new product. I experimented. I have tried this powder is 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.

[bctt tweet=”This cake was meant for breakfast!! Start your day with Berry & Peanut Butter Streusel Cake! #StartWithJifPowder”]

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

So whether you call it a streusel cake, breakfast slice OR coffee cake – you and I will agree on one thing – IT TASTES AMAZING!

(Pin it for Later)

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

Here’s a step by step video on how to make this Peanut Butter Streusel cake! Don’t forget to Subscribe to The Flavor Bender’s Youtube Channel so you never miss out on upcoming video recipes 🙂

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

5 from 5 votes

Mixed berry and Peanut Butter Streusel Cake

Author: Dini K.
Difficulty: Easy
Print Rate

Ingredients:

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.”

Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

This peanut butter streusel cake is incredible! It’s a soft and light cake, studded with strawberries and raspberries (you can even use blackberries as well) with edges that are a little crisp (irresistibly so!), 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, 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.

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

Or maybe you can go ahead and have it with a cup of peanut butter mocha cappuccino! You can thank me later. 😉

So go on and get the JIF Peanut Powder now. You know where to find it – and you know what you can do with it too!

Easy to make Mixed Berry and Peanut Butter Streusel Cake made with Peanut Powder! A delicious cake perfect for breakfast or to enjoy with coffee or tea in the afternoon! Perfectly sweet and a great twist on Peanut Butter and Jelly!

If you liked this recipe don’t forget to subscribe for new (and free) recipes by entering your email address below or on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.

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  1. Michelle @ A Dish of Daily Life says

    February 4, 2016 at 21:06

    What a wonderful cake! My kids would go into shock if I made this…I don’t bake a ton. Maybe I will surprise them!

    Reply
  2. Gloria says

    January 24, 2016 at 07:51

    This looks SOOOO good, however, I won’t be able to make this. Can you provide the conversion to cup measurements. Thanks so much. Oh and I can’t watch the video, internet to slow.

    Reply
    • Dini says

      January 24, 2016 at 15:54

      Hi Gloria! Thank you for visiting my blog!
      I am sorry for the late reply, as I had to measure out the ingredients again to try and convert them into cups. I would be happy to give you cup measurements, however cup measurements are never as accurate as weighed ingredients, and some slight changes in the final product MAY occur.

      I ALWAYS measure ingredients by the spoon and level method to ensure I get accurate amounts each time – EXCEPT for Brown sugar. So the recipe has been converted using the spoon and level method too.

      FOR THE CAKE
      1 punnet of Raspberries (which is 6oz / 170g)
      1 ⅓ cup plus 1 tbsp AP Flour (varies between 160- 180g)
      1 ¾ cup ground Almond Flour (varies between 160-180g)
      1 tsp Baking powder
      ¼ cup peanut powder
      ½ stick of butter
      ¼ cup packed brown sugar (varies from 50-60g)
      All other ingredients stay the same.
      STREUSEL TOPPING
      2 tbsp AP flour
      2 heaping tbsp CHOPPED rolled oats
      all other ingredients are the same.

      Hope this makes it easier Gloria.
      I am sorry the video doesn’t load for you… the entire recipe has been written out, so that it will still be easy to follow for someone who is unable to load the video 🙂
      I hope you enjoy this cake as much as we did!

      Reply
  3. Swayam says

    January 24, 2016 at 07:42

    This! Blown away .. Again! Looks gorgeous D n I love the video ,.

    Reply
  4. Tania @ COOKTORIA says

    January 23, 2016 at 13:06

    5 stars
    This cake looks SCRUMPTIOUS!!! It is just perfect with a cup of coffee on a cold winter afternoon. Thanks for sharing!

    Reply
  5. Shadi says

    January 23, 2016 at 12:34

    5 stars
    Love the addition of berries and love love love the strudel! This is super delicious!

    Reply
  6. Molly Kumar says

    January 20, 2016 at 08:56

    5 stars
    YES !!!! The cake looks so yummmm – I can almost Dive in it 🙂 Loved the addition of peanut powder.

    Reply
  7. Winnie says

    January 20, 2016 at 00:54

    5 stars
    It’s a lovely cake!! We don’t eat it for breakfast, but with a cup of tea/coffee in the afternoon or for dessert, it would be wonderful

    Reply
  8. Stephanie says

    January 19, 2016 at 20:15

    Oh wow! This looks amazing! I love cakes with a crumble topping and peanuts, so this looks like a win-win for me! YUM! {client}

    Reply
  9. Christine | Mid-Life Croissant says

    January 19, 2016 at 15:00

    Gah! Delicious! And I didn’t even get to the video yet!

    Reply
  10. Erin @ Thanks for Cookin'! says

    January 19, 2016 at 14:17

    5 stars
    This looks amazing. It’s like the best peanut butter and jelly sandwich and all I have to do is roll out of bed and slice off nice big chunk. I can’t wait to try it (already pinned :))!

    Reply

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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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