Preheat oven to 350°. Beat peanut butter and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in milk and vanilla.
Sift together flour, baking powder, and salt; stir into peanut butter mixture. Pour batter into 7 greased and floured 5- x 3-inch disposable aluminum foil loaf pans, filling each pan half-full. Place pans on a baking sheet; sprinkle with Peanutty Topping.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 20 minutes).
Chocolate Chip-Peanut Butter Cakes: Stir in 2 cups semisweet chocolate morsels into batter.