Caramelized Peanut Coffee Cake

Caramelized Peanut Coffee Cake is buttery and soft cake, with a topping of caramelized salted and roasted peanuts which is very crunchy. A combination which fits very well together. This cake is delicious at any season and the recipe is easy to follow.

Tools & Equipment

• 23cm/9-inch springform pan
• Small saucepan
• Silikon spatula
• Small bowl
• Stand mixer with paddle attachment or large bowl (mixing by hand)

Recipe Tips for making Caramelized Peanut Coffee Cake

Room temperature ingredients: cold ingredients are not easy to process. At room temperature the ingredients are easier to bond as they are warmer. This results in a smooth and even batter that turns into a light and airy cake. If you try to beat sugar and cold butter together, it will not work very well and will end up lumpy. The easiest way to bring butter and milk to room temperature is to take them out of the fridge about an hour before baking. Prepare ahead, because you cannot rush this step. It’s  different with eggs: you can put them in a bowl of warm water for about 10 minutes.  

Greasing: butter the sides and bottom of your pan very well.

Start with the peanut topping, because it has to cool down: stirring every once in a while, while making the cake batter.

You should stop the mixer before adding the dry ingredients and scrape down the sides of the bowl, to make sure all the ingredients are well incorporated.

The peanut mixture has thickened up but try to spoon it relatively even on top of the cake. Don’t push it completely to the sides of the pan, as it’ll stick and make it more difficult to release later.

Baking: Bake for 45 to 50 minutes on the lower rack. Check after 30 minutes, if the top is getting to dark put foil on it.

Release: Lightly grease a paring knife to release the cake from the sides of the pan. Run it around the outside of the cake and remove the ring of the pan.

Storage: the cake is best the day it is made, but well-wrapped or under a cake dome you can store it for up to 3 days at room temperature.

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Caramalized Peanut Coffee Cake

Rating: 5.0/5

( 1 voted )

Serves: 8-10 Prep Time: 1 hour Cooking Time: 45 minutes 45 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Peanut Topping:

• 85g unsalted butter, cubed
• 65g granulated sugar
• 60g honey
• 60ml heavy cream
• 195g roasted, salted peanuts

 

For the Cake:

• 85g unsalted butter, cubed, at room temperature
• 280g flour (550)
• 8g baking powder
• 3g salt
• 200g granulated sugar
• 1 large egg, at room temperature
• 8g vanilla extract
• 180ml whole milk, at room temperature

Instructions

1. Butter the sides and bottom of a 23cm/9-inch springform pan.
2. Preheat the oven to 180ºC/350ºF.
3. For the peanut topping, warm the butter, sugar, honey, and heavy cream in a small saucepan, stirring occasionally until the butter is melted. Bring the mixture to a boil and let it cook at a low boil for 3 minutes. Remove from heat and stir in the peanuts. Set aside, stirring ever once in a while, to cool it down.
4. In a small bowl whisk together the flour, baking powder, and salt.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Reduce the speed to low and add the egg and vanilla extract, stirring to combine. Scrape down the sides of the bowl.
6. With the stand mixer on low speed stir half of the flour mixture into creamed butter,  add the milk, then mix in the rest of the dry ingredients.
7. Scrape the batter into the prepared pan and smooth the top. Spoon the peanut mixture over the top of the cake. It will have thickened up but do your best to make sure it's relatively even, and avoid pushing it right up to the sides.
8. Bake the cake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake stand 5 to 10 minutes, then lightly grease a paring or utility knife and run it around the outside of the cake to release it from the sides of the pan. Remove the outside ring of the springform pan.

Notes

Recipe adapted from David Lebovitz