Peanut Butter Breakfast Cake

 We went on an outing Saturday to visit an LDS temple.  This is a 3.5 hour drive, one way, for us, so we make a day of it. 

To simplify things, we bring a breakfast cake, or have bagels & cream cheese or even dry cereal.  Because the other things weren't in the budget for the week, we opted to have a breakfast cake.  To change things up a bit, and add a little protein, Peanut Butter Breakfast Cake seemed like a yummy idea.  I'll be playing around some more with this recipe in the future, but here it is as it now stands.  It smelled like peanut butter cookies when it was done.  Yum!

Peanut Butter Breakfast Cake
Heat oven to 350 degrees F.
1/4 cup canola oil
3 eggs
1 1/2 cups sour milk
1 cup peanut butter
1 1/2 teaspoons vanilla
1 1/2 cups sugar
Mix these ingredients together, then add:
4 1/2 cups flour (I like white wheat)
1 tablespoon baking soda
1 teaspoon salt
Stir well.  Pour into a greased 9x13 inch baking pan.
Topping:
1 tablespoon butter, melted
1 tablespoon flour
1/2 cup brown sugar
In a separate, small bowl, melt 1 tablespoon butter, add 1 tablespoon flour, and 1/2 cup brown sugar.
Spoon dollops, evenly spaced, across batter.  Cut through batter, with a knife, to swirl the topping into the batter.
Bake at 350 degrees for 25 to 35 minutes, or until a  toothpick inserted comes out clean.