Peanut Butter & Jelly Coffeecake

It’s Friday.

Fist pump.

We’ve got breakfast.

Kicked up a notch.

My favorite sandwich as a child (and now) was of the peanut butter and jelly variety.

I loved me some toasted bread, crunchy spread, and smuckers grape jelly.

Oh yes.

I would even get creative and as a snack, I would toast a tortilla on the gas stove, then spread on some peanut butter, butter, and shake on a little cinnamon.

Double yes.

We just made peanut butter and jelly breakfast-style.

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PB & J Coffee Cake

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Y’all.

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I’m pretty sure this is what heaven tastes like.

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Well, at least in my peanut butter and jelly heaven.

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Mhhhhm.

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This is the ultimate

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breakfast treat.

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I’m doing the peanut butter and jelly dance for sure.

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P.S. It’s also great for dessert with a drizzle of melted chocolate on top.

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But I wouldn’t know anything about that.

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😉

Peanut Butter & Jelly Coffee Cake
Author: 
Recipe type: Breakfast/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
The classic peanut butter and jelly comes together in the perfect breakfast treat! It's sweetened with dates and topped with a streusel topping. Gluten-free, refined sugar-free, grain-free.
Ingredients
  • For the cake:
  • 12 Medjool dates, pitted and soaked in water overnight
  • ½ c. creamy peanut butter, all-natural, plus extra for drizzling
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. peach marmalade, or any other preserves or jam that you prefer, plus extra for drizzling
  • For the streusel topping:
  • 3 T. coconut flour
  • 3 T. crunchy peanut butter, all-natural
  • ¼ c. granulated stevia
  • 2 T. melted coconut butter
Instructions
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray.
  2. Drain the dates and place them in a large food processor.
  3. Process on high until a smooth date paste forms.
  4. In a large mixing bowl, combine the date paste, peanut butter, eggs, vanilla, and stevia until smooth.
  5. Stir in the coconut flour, baking soda, and stevia until incorporated.
  6. Pour the batter into the prepared pan.
  7. Place the jam evenly over the batter and use a toothpick or knife to run the jam throughout the cake batter in a swirl-like pattern.
  8. For the topping, combine all ingredients in a small mixing bowl until a semi-crumbly mixture forms.
  9. Drop the mixture evenly over the top of the batter.
  10. Bake for 30-35 minutes or until lightly golden.
  11. Let cool slightly, cut into even squares and serve topped with an extra drizzle of peanut butter and jam.

MANGIA!!!

Comments

  1. Omg this looks delish! Will definitely have to make this very soon!

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