Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel

Ingredients:

For the Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
pinch salt, optional and to taste
2 large eggs
3/4 cup honey
3/4 cup buttermilk
1/2 cup unsalted butter (1 stick), softened
1/3 cup creamy peanut butter
1 tablespoon vanilla extract
For the Streusel
3/4 cup light brown sugar, packed
1/2 cup creamy peanut butter
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips

Directions:

1. For the Cake - Preheat oven to 350F. Line a 9-by-13-inch baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and optional salt.
3. Add the eggs, honey, buttermilk, butter, 1/3 cup peanut butter, vanilla, and beat with an electric mixer on medium-low for about 1 minute. Stop, scrape down the sides and bottom of the bowl, and beat for 1 more minute.
4. Turn batter out into prepared pan; set aside.
5. For the Streusel - In the same mixing bowl (no need to wash it), combine brown sugar, 1/2 cup peanut butter, flour, and stir with a spoon until sandy pebbles form.
6. Stir in the chocolate chips.
7. Sprinkle streusel evenly over cake batter.
8. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow cake to cool completely in pan on a wire rack. Lift cake out using foil overhang, slice and serve. Cake is best fresh, but will keep airtight at room temperature for up to 4 days, or in the freezer for up to 6 months.