Peanut Butter-Nutella Coffee Cake

[cookie1]

Peanut Butter-Nutella Coffee Cake
Makes a 9 inch cake
Ingredients
113g unsalted butter
128g peanut butter
200g sugar
2 large eggs
60g sour cream (DD used natural yoghurt)
1½ teaspoons vanilla
188g plain flour
1 teaspoon baking powder
pinch salt
120g milk
192g warmed Nutella
Peanut Butter Crumble
42g plain flour
55g brown sugar
28g softened butter
16g peanut butter
57g chopped roasted. salted peanuts.
Preparation
Preheat oven to 180* and prepare a 9 inch tin.
Place butter, peanut butter and sugar into bowl and mix on speed 3/4 until creamy. Scraping bowl down when necessary.
Add eggs and mix. 15 seconds. speed 4.
Add in sour cream and vanilla. Speed 3, 3 seconds.
Add flour, baking powder and salt with milk mixing until it comes together. You may prefer to use  function or do this with a spatula.
Pour half the batter into the tin. Spoon nutella over, spreading to the edges. Top with remaining batter. Sprinkle with Peanut Butter Crumble.
Bake about 45-50 minutes, covering if it begins to burn. Let cool in tin for 10 minutes, before removing and cooling on a rack.
To Make Peanut Butter Crumble
Mix together flour, brown sugar, butter.  About 10 seconds, speed 3/4. Add in peanuts and mix 5-10 seconds.

This recipe was found in a magazine titled One Layer Cakes and was changed to use a thermomix.. The speeds and times are ‘guesses’ as DD wasn’t sure if she was remembering correctly.

[Cornish Cream]

It looks delicious Cookie. Thank you for posting the recipe.

[judydawn]

Yum cookie, I can see a slice of that on my plate smothered with whipped cream.

[mab19]

I have a GD who would drool all over that