Lemon Peanut Butter Coffee Cake with Crunchy Corn Flake Topping

1.Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2.In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

3.Add the eggs one at a time, mixing well after each addition. Then, stir in the peanut butter, lemon juice, and vanilla extract until well combined.

4.In a separate bowl, whisk together the self-raising flour and cooled brewed coffee until smooth.

5.Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined. Do not overmix.

6.Pour the batter into the prepared cake pan and smooth the top with a spatula.

7.In a small bowl, combine the crushed corn flakes, melted butter, and granulated sugar for the topping. Mix until the corn flakes are well coated.

8.Sprinkle the corn flake mixture evenly over the top of the cake batter.

9.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.