Take the (Coffee) Cake
SKILLET PEANUT BUTTER COFFEE CAKES
Makes 3 (6-inch) cakes
Topping:
⅓ cup all-purpose flour
¼ cup firmly packed light brown sugar
2 tablespoons unsalted butter, softened
1 tablespoon creamy peanut butter
½ cup chopped salted roasted peanuts
Cakes:
½ cup unsalted butter, softened
½ cup creamy peanut butter
1 cup granulated sugar
2 large eggs
¼ cup sour cream
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup whole milk
¾ cup chocolate hazelnut spread, warmed
Garnish: melted dark chocolate
1. Preheat oven to 350°. Spray 3 (6-inch) cast-iron skillets with cooking spray.
For topping: In a medium bowl, whisk together flour and brown sugar; add butter and peanut butter, and beat with a mixer at medium speed until crumbly. Stir in
