Louis Remolde: The Single Baker


coffee cake

PB & J Streusel Coffee Cake

There is something About Coffee cake that brings a Huge Smile to my Face.

Honestly even if I see a packaged brand of Coffee Cake, I brings me back to so many Memories. All good and surrounded by coffee, tea, good friends, family, conversation and alittle silly gossip….

I always remember family and friends gathering on special occasions or Sunday nights after Dinner for this ritual of cake and coffee . Birthdays, the children had the cakes,and when they went away from the table the adults would relax with fresh baked Coffee cake and hot beverages.

I recently was walking through the Italian Market in Philadelphia. I came across a pile of cookbooks, mostly from the 1960’s – 70’s ,80’s. One was ” Betty Crockers Cookbook ” new and revised. Besides the Amazing Foreword,that explains Betty Crocker understands “your days are fuller and time conscious.” 

This recipe was adapted from ” Betty Crocker Cookbook New and Revised” some changes were made from original.


Cake batter

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup Crunchy Peanut Butter

1 1/3 cup milk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup jelly


1/2 cup pecans

2 tablespoons chopped nuts 

1/3 cup plus packed brown sugar, plus 2 tablespoons

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

4 tablespoon firm butter

Heat oven 350°. Grease and flour 13x9x2 inches pan.

Mix all streusel ingredients until crumbly. ( I used a Pastry Cutter) Set aside.

In the large bowl of your stand mixer with paddle attachment, place flour, baking powder, sugar, and salt.  Mix. 

Place the egg with the milk in the measuring cup, whisk.  Add vanilla stir.

 Add Peanut Butter by the tablespoon to the flour mixture. Beat on low speed for 30 seconds. Then up the speed to Medium high slowly add the milk/egg mixture, blend for one minute.  Srape down the bowl, mix on medium high for an additional one minute.

Spread half of the batter in the greased, floured pan.  Sprinkle half of the streusel . Top and spread the remaining batter, sprinkle with remaining Streusel. Drop 1/4 cup of jelly by teaspoonful onto top. Bake 30-35 minutes. Bake until toothpick inserted in center comes out clean.

Cool in pan on wire rack. Cut into desired square size ( use ruler).  Serve warm or whenever. Store in an air tight container up to 3days or wrap in foil and freeze.

I hope you enjoy this recipe .Keep baking and smile.


This bread is just a great treat to have for company , breakfast with favorite perserves, or a quick snack in between meals. I modified the original which included more sugar, nuts, a sweet lemon glaze Oh! and had no poppies that was my idea.

1 1/2 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tbsp butter softened
1/2 cup sugar*
2 eggs
1/2 cup milk
grated rind of two lemons **
1/2 cup poppy seeds

Preheat oven to 350°
Whisk then sift flour, baking powder, and salt together. Cream butter with sugar. Add eggs, beat until light. throughly blend into flour mixture. stir in milk, lemon rind, and poppy seeds.
Pour into 9 “x 5” loaf pan bake for 1 hour insert toothpick. If it comes out clean it’s ready.

* The original recipe called for 1cup sugar,I reduced it to half.
** I love the lemony pop I get when I bite into this bread,so don’t hesitate to go crazy with the rind.


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