Before I get into this post – I want to apologize again for my sporadic postings these days…and although I might not post as much as I used to, I am posting a lot more on Instagram. So please, if you are as excited as I am these days about Instagram, please take a look @firstlookthencook. I will often preview what I will be posting…like this weekend’s Fig and Fennel Shrub.
I have been baking cakes for a long time – I started when I was very little with my Easy Bake Oven – but there have only been a couple of cakes over the years that have really rocked my world. One of them is a coconut cake that is exceptional, but it is a little stressful to make. Whenever you are dealing with more than one layer, things can get a little dicey. One day I remember making this cake, then having to drive 13 miles to work in the hot sun – by the time I got there, the cake looked like the leaning tower of Pisa. Of course it still tasted great, but I definitely grew some gray hairs during the process.
This is the other cake that falls in that category – I have made this cake more times than I can count. It is my go-to-cake for any occasion because it is quick, easy, and unbelievable moist and delicious. I haven’t done much experimenting with this cake – but when I was asked to come up with a recipe that incorporates Justin’s All-Natural Peanut Butter with Stonyfield yogurt, there was only one idea that I kept coming back to…it was time to change it up a bit. This cake was every bit delicious with yogurt than it is with milk – and using Justin’s Peanut Butter took off a little bit of the sweetness, which in my mind is always a good thing. Once again, this cake did not disappoint – and now I have a great excuse to make another with the leftover ingredients…
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about StonyField Farm’s products and Justin’s All-Natural Peanut Butter are always my own.
- 2 1/4 cups all-purpose flour
- 2 cups (packed) golden brown sugar
- 1 cup creamy Justin’s Classic Peanut Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 1 cup Stonyfield Farm’s Whole Milk Creamy Yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 12-ounce package semi-sweet chocolate chips (2 cups)
Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, yogurt, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.
Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
For a printer-friendly version of this recipe, please click here: Peanut Butter Chocolate Chip Yogurt Cake