Elvis Crumb Cake

• 1 cup cold butter, cubed
• 2 cups brown sugar
• 2 cups flour

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup milk

• 2/3 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons creamy peanut butter

To make the crumb mixture, combine the 1 cup cold butter (cubed), brown sugar and flour together in the mixing bowl of a stand mixer. Using the whisk attachment, whisk briskly until coarse crumbs form, about 5 minutes. Set the crumbs aside.

Preheat the oven to 350° F. Grease a 9x13-inch baking pan and set aside.

To make the coffee cake, whisk together the flour, baking powder, cinnamon, and salt; set aside. In a large mixing bowl, mix together the mashed bananas, butter, sugar, eggs, and vanilla until combined. Stir in the milk and flour mixture until just combined.

Pour 1/2 of the batter into the prepared baking pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with the remaining crumb mixture.

Bake for 45-55 minutes or until the center is set and a toothpick comes out clean. Cool for 10 minutes on top of a wire rack.

To make the peanut butter glaze, whisk together the powdered sugar, milk, and peanut butter in a small bowl until smooth. Drizzle the glaze over the warm coffee cake, cut it into individual servings, and serve.

• Yields: 20 servings
• Preparation Time: 90 minutes