The ultimate pairing for me is a sweet little cake with a steamy Caffe Americano. The definition for coffee cake is simply a cake to enjoy with coffee. It usually has a crumble topping, in this case that is chopped peanuts. Around here coffee cake, snack cake and breakfast cake are used interchangeably. This is great for anytime of day. Grab a slice or two and slather with some extra peanut butter if you wish.
Thank goodness no one over here is allergic to nuts. They are a eaten constantly in our house. Although my kids are not allowed to have nuts in school they more than make up for it at home. We are a nut loving family. Love ’em by the handful or in cakes like this.
If you are allergic or would like to make this cake for a “nut free zone” try using sunflower seed butter and a roasted sunflower seed topping instead. This would be a delicious and simple cake to serve at school, brunch, tea parties and casual get togethers.
Lately I have been spending lots of time at my kids school. Here is my little guy showing off his mama and his ladybug book. Moments like this I will never forget. We have some plans for me to teach the little ones baking in the next few weeks, after my trip to Syracuse University.
Cakes like this I bring along for snacks when on the road. I love ordering a good cup of coffee, but coffee shop pastry cases are not my thing. I had a lovely coffee break this week with my long time blog friend Averie from Love Veggies and Yoga.
Pumpkin is an ingredient you will see around here all year long. It adds so much texture and flavor to baked goods. It gives a moistness that can replace the large amounts of fat that is usually found in cakes, muffins, cookies and such. This is a simple quick bread that is reminiscent of banana bread.
Serve with some slightly sweetened whipped cream, cream cheese, greek yogurt, butter or more peanut butter.
What is your favorite recipe for coffee cake? Do you love peanuts as much as I do? If not, what is your favorite nuts or seeds to use in baking?
[amd-zlrecipe-recipe:287]
Coffee Cake Recipe Links
- Apple Oatmeal Cake Anja’s Food for Thought
- Banana Almond Snack Cake MarlaMeridith.com
- Irish Coffee Cake with Whiskey Sauce Try Anything Once
- Peanut Butter Coffee Cake with Crunchy Oats Natalie’s Killer Cuisine
- Vegan Almond-Flax Coffee Cake girl who bakes
This is a fabulous flavorful cake!
Oh they look so good! How I want a slice right now! Love the jars with numbers on them too 🙂
Marla this cake looks amazing! First, anything with PB in it gets me excited 🙂 And throw in pumpkin, mmmm, even better!
Ok the pic with you and your little man is just too precious!
And our meetup Tuesday was the highlight of my month!! For real!!! You are just…The Best. And our chit chat and time together was food for my soul. We must do it again…and soon!
xoxo
Averie: “Food for the soul” perfect way to describe our time together. Eight months was a long time but we have both grown so much since the summer. Wonderful to re-connect and share so much honest chit chat. I will e-mail you with some more dates. xo
This pumpkin bread sounds wonderful with extra protein inside and on top! My kids do like pumpkin bread, but right now their favorite is banana bread (probably because I made so much pumpkin bread over the winter!).
Jeanette: Funny with the kids. What is their favorite one day becomes a forbidden food the next. My Banana Almond Snack Cake was based off this pumpkin bread recipe – which was actually created first. Both are amazing!
Yes, your banana almond snack cake sounds amazing too! Banana and pumpkin quick breads are so kid friendly and I love your nuts on top, so pretty!
I’ve been really wanting to make a quickbread lately and this one combines my two favorite P’s – pumpkin and peanuts…so I’m pretty sure we were meant to be. If you’re going to stop in NYC at all on your way to Syracuse, let me know!
Joanne: I will be in Newark briefly as I make my way to Hancock airport in Syracuse. Sadly not enough time to hang out. My folks are kinda bummed because they are on Long Island and I will not be seeing them. I might head out to NY in June – well see. I will keep you posted. If I do you need to cook for me 😉
i’m actually really loving pumpkin seeds right now….they’re perfectly little crunchy bites and are actually kind of sweet!
Heather: I love pumpkin seeds. Basically anything pumpkin or peanut and I am one happy gal.
This looks utterly delicious Marla! Beautiful photos, too.
that looks delicious! i love the sprinkle of nuts on the
top.
Yum! I’m always looking for good breads to send to my
boyfriend in Iraq b/c they ship well – I’ll try this one this
weekend. The Telluride Trail Bars were a hit!
Love this loaf!
Amazing looking coffee cake. I love finding new recipes
with pumpkin. Yum!
Marla, this is terrific – all that PB goodness paired up
with some pumpkin and a crunchy yummy topping! Perfect for any time
of the day!
Love this cake. I can’t wait to hear about your trip to
Syracuse!
Marla!! I lovelovelove this new look on your website!!!
It’s so pretty, clean and easy to read. Lots of smooches to
you….xoxo
I love using pumpkin all year long too! This looks
wonderful with a nice crunchy topping. You’ll be a great baking
teacher. How fun working with all those little kids plus your
little ones.
Peanuts, pumpkin, and coffee all in one bread, yum! I love the moistness that pumpkin lends to baked goods. And I’m a sucker for anything with peanuts/peanut butter. Looks great!
Grace: Silly girl, the coffee is not in the cake but we can put it in there if you like 🙂 As a matter of fact very soon I will be doing that. xo
Terrific! That cake is definitely for me. Peanuts and
pumpkin, what a delightful combo. Cheers, Rosa
That looks delicious! Love baking with peanut butter and pumpkin but don’t think I’ve tried them together.
Looks great as always! Good luck on your upcoming trip
Just bought some more canned pumpkin today! What great timing. This is a gorgeous and healtful loaf! Do tell about your trip to Syracuse!
Just love this! I have tons of pumpkin in my freezer, and I love to eat it all year round… I’ll definitely be making this one. 🙂
Jen: You are so smart to keep all that pumpkin in the freezer. I need to get some stashed there as well.
I would never have thought to mix pumpkin and peanut butter, but it sounds like it works!
Marla my dear! Oh how I love you. Two of my favorite
things!!!
This looks so good, I would love to have some right now to
carb load before the gym!
<3 anything with pumpkin!
I have some cans of pumpkin in the pantry that are staring
at me, what a great way to use them! The snack cake looks delish,
and of course I love the healthy component! Love the photo of you
and your little boy at school. I volunteered a lot at my sons
preschool last year and it was so special. During “job” week I went
in and made healthy smoothies with the kids. We made two different
kinds (green smoothies and purple smoothies and had a smoothie
taste test competition….green won!).
Aggie: Super cool that you went into your son’s classroom to make smoothies. I thought for sure the purple would have been their favorite. I am beginning to notice that people have an aversion to green foods. Glad to know those kids are above that 🙂 I bet that your son will always remember that special time with mommy. xo
Marla, you know how the simple thing can be decorated and
get presented! I love this healthy recipe with awesome pics. Loved
the 1st and 6th so much! You and your blog totally rock! 🙂
xo..
Sonia: You are so sweet. So glad you are liking my photos and recipes. *happy*
This coffee cake sounds heavenly. We eat PB too, mostly
straight from the jar shhhh but as for nuts, we go with the
walnuts. Thanks for sharing.
Green Girl: Straight out of the jab PB is a true treat in and of itself. One of my favorite things to do is add greek yogurt & vanilla stevia drops to a virtually empty PB jar. Freeze it for about one hour. Tastes just like creamy ice cream. Every night I have that before bed and it’s the perfect snack. That is also the only time I watch TV. I catch about a half hour of the Food Network before lights out 😉 Good times.
This looks amazing. PB and pumpkin are two of my faves!
Gorgeous, Marla! This is definitely my kind of bread. The peanut butter and pumpkin sounds so moist and flavorful.
love pumpkin bread would not have thought of peanuts on top though, I’ll have to try that. Great photo of you and your little boy.
I use pumpkin year-round too – you should see the amount I bought at Sam’s club during the holiday season to stock up! I literally have a closet full of pumpkin. No worries, I will get through it, with delicious recipes like this one 🙂
You can’t go wrong with peanut butter and pumpkin together! This looks fabulous.
Looks absolutely delicious- can’t wait to try out the recipe!
Peanut butter and pumpkin?!? These are two of my favorites! I am fairly certain I need this in my life pretty much immediately 🙂
That looks wonderful. Nuts are a very healthy snack. I love the picture of you and your little one in school.
Mmmmm both pumpkin AND peanut butter? This HAS to be good :)!
these look so wholesome and delicious. I’m bookmarking this.
Your recipes are always so unique, I love it! It makes it exciting to visit your blog 🙂 This bread/cake looks delicious!
Megan: Thanks so much for your sweet words. I love exciting too and I enjoy coming up with unique recipes. When a new idea hits I get so buzzed to share it.
What a great coffee cake, and lovely images of you and your son, and you and Averie. That’s so cool that you’re going to teach a baking class at his school! Thanks for sharing this delicious recipe, Marla. Have a great weekend with your family! 🙂
This is an amazing cake. I’m fixated on peanuts at the moment and am avidly collecting recipes for them. I am relatively new here and don’t often comment. I just wanted you to know how much I enjoy my visits to your site. I love the food you feature and your photography is great. I hope you have a great day. Blessings…Mary
Mary: You are such a sweetheart. I am always fixated on peanuts. Join the club! So happy that you pop over often for visits, thanks for taking the time to say hi. Glad to hear my photography and recipes keep you coming back for more. Have a great day!
I wish I could find some pumpkin puree at this time…the
cake looks so very tempting!
Mmm! Peanut butter and pumpkin, I bet that’s a great combination!
This looks amazing! I’ll definitely be trying it with some almond butter and almond slivers on top. Do you think that almonds are my best bet instead of peanuts??
Skinny Fat Kid: Almonds and almond butter would work great in this cake. This was actually based off a similar recipe I created called Banana Almond Snack Cake. Check it out if you have a chance.
What a delicious bread.
We actually made pumpkin bread this week, but I love your
peanut butter touch!
It looks so moist…when I have tasted dry loaves in the
past…it ruins the whole thing. Moist bread is so good. Thanks for
sharing!
Pumpkin has no season in my house! I love it so much I am pretty sure I could eat it year round! 🙂 This coffee cake looks wonderful, I love the chopped nuts on top! Yum!
I love pumpkin bread, but I’ve never thought to pair it with peanut butter before! That sounds great, I always have both pumpkin and peanut butter in my pantry.
Love that you topped it with crunchy peanuts. I’m sure it’s a great contrast to the moist delicious bread.
I love coffee cake but this looks amazing! I would have never of thought to combine peanuts and pumpkin into a coffee cake, what a great idea 🙂
Hi Marla 🙂 I LOVE anything peanut butter and pumpkin and this looks amazing. I will make this very soon!!! Couple questions, think it would be fine to replace the corn flour with oat flour (ground oatmeal) and what would you suggest to replace the Stevia? Evaporated cane sugar or turbinado sugar? Also how much? Thanks!
Lori: Great questions. As far as the flour goes – I use oat flour all the time and always end up with a perfect cake
As of yet I have not tested this bread with any sweetener other than stevia. When I don’t use stevia I generally use honey, sucanat (unrefined cane sugar) or pure grade B maple syrup. Generally 1/4 cup or a little more of those will do. I encourage you to taste your batter to see if it is sweetened to your liking. Another thing you might need to do is adjust your baking time a smidge. Since those sugars add moisture it might need a few more minutes in the oven.
Again, I have not tried this option with this coffee cake, so please move forward at your own discretion. I am sure the results will be fabulous! Please come back and share with us your measurements and comments if you try it.
Pumpkin and peanuts – that’s such a creative combination. Looks like a sweetly tempting little snack cake…now I can finally use the canned pumpkin that’s been waiting for me in the pantry!
This looks and sounds delicious, Marla. I honestly can
never get enough pumpkin, so seeing recipes with it in March is
welcomed with open arms. 😉 Must have missed that you’re going to
be speaking at Syracuse – neat! Have fun – can’t wait to hear about
it. 🙂
your pictures are all so lovely, peanut butter and pumpkin sounds divine and a great combo to me!
Looks delicious! We love all kinds of nuts at our house too. Baking with kids is lots of fun- I try to incorporate it into lessons when I can. It’s surprising how many kids don’t get to participate in cooking at home!
Betty: I know my kids love every little bit of helping me cook – especially tasting the batter! People need to realize that even the smallest tasks are huge to little ones. Even mixing flours & dumping them into bowls is a big deal to a 4 year old. Great lessons that they will take with them the rest of their lives.
That looks divine Marla and I love the pics of you and your boy too! You have such a photogenic family! 😀 I’m thankful no-one I know is allergic to nuts too!
There is nothing like mommy coming to school day. As an Early Childhood Specialist, I know how important that is. Bravo! I loved teaching grade one! The transition from not reading and writing to reading and writing is such a thrill to a child – like learning to speak for the first time. This bread would be so yummy, and you suggestion to use sunflower seeds and butter as a substitute would not only be equally delicious – but maybe even better. Love that idea, too!
🙂
valerie
Valerie: It is amazing how simple that moment was with my son and how it meant the world to both of us. I am happy that my kids teachers want us to participate in their classrooms. They encourage it without making it mandatory. I am very grateful that my job allows me to be flexi with my time. All it took was ten minutes out of my day to create an imprint that will last a lifetime. I can only imagine how amazing you were as a grade one teacher.
I am with you – the sunflower option with a few little surprises must be posted here soon 🙂 xo
These looks so irresistible! Love how golden it looks 🙂 Yummy~ And your little boy is so handsome!
This looks amazing….like all your recipes 🙂 I love
combination of peanuts and pumpkin. Delicious! I also thank God
that I’m not allergic to nuts…I don’t think I could handle
it!
Pumpkin is my favorite but I’d never thought of it in combo with peanut butter. My favorite nut to bake with is almonds.
breaking out the pumpkin in march–i like it! 🙂
thank you so much for linking me on your post! your recipe looks delicious.
This looks so delicious, Marla! I know it has to taste just
as good.
Sounds, looks, and I’m sure is incredible!! I’m thinking it sounds simple enough, that even I can tackle it. Can’t wait to hear about your baking venture with the kiddos at school! How fun!
Marla, my ears perked when you mentioned taking this cake
with you when you travel. Since I travel several times a week
sometimes, and normally eat simple whole foods at home, I always
starve until I finally buckle and eat something strange from the
airport, and then of course feel tired and gross afterward. I kind
of love the idea of baking for yourself before you hit the road. It
would require a bit of planning of course, but I may start making
myself travel picnics ; ) Thanks for the inspiration.
Georgia: I have to admit that I cannot leave my house without my own goodies on hand. Airport food is tragic. If I am in a complete loss without any of my own stuff left I usually end up living off of a bag of unsalted nuts until I can find a decent meal. This little body cannot go beyond a few hours without food so I gotta make sure the right choices are always available. You can always bake a loaf like this, take a few slices on the road & leave the rest of it in your fridge for about a week or store it in the freezer for longer term.
I am a peanut butter fiend and I have never really
encountered a bread/cake using peanut butter! This looks absolutely
amazing! And, I keep finding recipes with pumpkin that I want to
try so I guess I am going to have to go to the store and buy some
pumpkin pretty soon… This seems a little more nutritious (maybe?)
than just a simple peanut butter cookie so I would love to try this
recipe out. Side note on peanut butter – I had guests stay with me
this past weekend and they made an indian curry for us – which had
peanut butter in the recipe! It was amazing! It created a slightly
similar taste to a peanut satay flavor but the sweetness really
accompanied the hot curry spices, it was delicious!
Yum! I like how you combined PB and pumpkin. I tend to only use pumpkin during the fall. Thanks for the reminder that it doesn’t have to only be a Halloween staple!
I can’t believe this is my first time on your blog, you have amazing recipes and I love the photos. The coffee cake looks wonderful, I just made home made pecan butter and I’ll try it in this recipe. Thank you for sharing!
Hi,
I would love to make this bread for breakfast, but I do not have corn flour, I have corn starch and whole wheat, whole wheat pastry and regular flour. Do you think I can substitute one of these flours for corn flour?
Thanks!
Just joined your blog, I love all your recipes!!!
Hi Jennifer, I would go with the whole wheat pastry flour. Let me know how it turns out 🙂
Hi Marla,
The recipe turned out great with using whole wheat pastry flour. It was a hit at work. For those who like a sweeter bread, I served it with a side of sweetened pumpkin butter.
This is definitely a new favorite! Thank you again!!
I love the recipe. I’ve been making it for our parties several times. Always a big hit.
This looks so good! I can’t wait to try making it!
Hey Marla, when you say corn flour is that the same as masa? Thanks 🙂
Hi Andrea…I’m really not sure but I just found this online. Hope it’s helpful! “Masa Harina is a flour like powder used to make masa. It’s made with sun or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa harina. I know there are different kinds of Masa Harina (there is a Carribbean form), but I don’t know of any substitute. Pretty unique stuff. “