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–+ servings
Carolyn's Peanut Butter Crumb Cake
Carolyns’ Peanut Butter Crumb Cake is a nostalgic treat that blends the comforting flavor of peanut butter with the soft texture of an old-fashioned crumb cake. Likely originating from mid-20th-century American home kitchens, this recipe reflects the era’s love of simple, pantry-based baking. The cake is moist, tender, and lightly sweetened with brown sugar, creating a rich caramelized taste that complements the creamy peanut butter. It’s a timeless dessert,, perfect for coffee gatherings, Sunday dinners, or an afternoon snack. The sour milk gives the cake its distinctive tang, balancing the sweetness beautifully.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 360 kcal

Ingredients
  

  • 2 cups brown sugar
  • 6 tbsp shortening
  • ½ cup peanut butter
  • 2 eggs (slightly beaten)
  • ½ teaspoon vanilla extract
  • 1 ½ cups flour (sifted)
  • 1 cup sour milk (or 1 cup milk + 2 tablespoons vinegar)
  • ½ tsp salt
  • 1 tsp baking soda

Instructions
 

Step 1: Cream Ingredients

  • In a large bowl, cream together brown sugar and shortening until smooth and fluffy.

Step 2: Add Peanut Butter

  • Add peanut butter to the mixture and cream again until fully incorporated.

Step 3: Add Eggs

  • Beat in slightly beaten eggs and mix well.

Step 4: Add Vanilla

  • Stir in vanilla extract and blend thoroughly.

Step 5: Combine Dry and Wet Ingredients Alternately

  • Add sifted flour alternately with sour milk, beginning and ending with the flour. Mix gently after each addition.

Step 6: Add Salt and Baking Soda

  • Stir in salt, then add baking soda last and mix until batter is smooth.

Step 7: Prepare the Pan

  • Pour batter into a greased 9×9-inch baking pan.

Step 8: Bake

  • Bake at 350°F (175°C) for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

  • Allow to cool before slicing. Serve warm or at room temperature.

Tips

  • Use a 9×9-inch pan as noted on the card for best thickness.
  • If you don’t have sour milk, add 2 tablespoons vinegar to 1 cup sweet milk as directed.
  • Do not add baking soda until after everything is mixed, exactly as written on the card.
  • Lightly grease or line the pan to help the cake release cleanly.
  • For stronger peanut flavor, use old-fashioned peanut butter rather than whipped styles.
  • Add a light crumb topping of brown sugar and peanut butter crumbs for extra texture.
  • Check doneness at 40 minutes with a toothpick; it should come out clean or with moist crumbs.
  • Allow to cool before slicing to help the cake set and avoid crumbling.

Nutrition

Calories: 360kcalCarbohydrates: 47gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 31gVitamin A: 100IUCalcium: 50mgIron: 1.2mg
Keyword American baking, comfort food, crumb cake, family dessert, old-fashioned baking, peanut butter cake, potluck cake, vintage recipe
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