Caramelized Peanut Coffee Cake

Why You’ll Love This Recipe

• Decadent topping: The caramelized peanuts provide a perfect balance of sweetness and crunch, making every bite memorable.

• Moist and buttery cake: The cake itself is light, tender, and buttery, offering the ideal base for the nutty topping.

• Easy to make: With a few simple ingredients and straightforward steps, this coffee cake comes together effortlessly.

• Perfect for any occasion: Whether it’s a brunch, afternoon tea, or a sweet dessert after dinner, this cake is sure to impress.

• Versatile: You can serve it plain, with whipped cream, or a scoop of ice cream for extra indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peanut Topping:

• 6 tablespoons (85g) unsalted butter, cubed

• 1/3 cup (65g) sugar

• 3 tablespoons (60g) honey

• 1/4 cup (60ml) heavy cream

• 1 1/2 cups (195g) roasted salted peanuts

For the Cake:

• 6 tablespoons (85g) unsalted butter, cubed, at room temperature

• 2 cups (280g) flour

• 2 teaspoons baking powder (preferably aluminum-free)

• 1/2 teaspoon kosher or sea salt

• 1 cup (200g) sugar

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 3/4 cup (180ml) whole milk, at room temperature

Directions

1. Prepare the pan

Butter the sides and bottom of a 9-inch (23cm) springform pan. Preheat the oven to 350°F (180°C).

2. Make the Peanut Topping

In a small saucepan, melt the butter, sugar, honey, and cream over medium heat. Bring to a boil and cook for 3 minutes. Remove from heat and stir in the salted peanuts. Set aside to cool while you prepare the cake batter.

3. Make the Cake Batter

In a small bowl, sift together the flour, baking powder, and salt.
In the bowl of a stand mixer or using a hand mixer, beat the butter and sugar until light and creamy, about 3 minutes. Add the egg and vanilla extract, and mix until combined.
Add half of the flour mixture to the butter mixture, then add the milk, and finish by mixing in the remaining flour until just combined.

4. Assemble and Bake the Cake

Scrape the batter into the prepared pan and smooth the top. Spoon the peanut mixture evenly over the batter. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and Serve

Let the cake cool for 5-10 minutes. Then, run a paring knife around the sides of the cake to help release it from the pan. Serve as-is or with whipped cream or ice cream on the side.

Servings and Timing

• Prep time: 15 minutes

• Cook time: 50-55 minutes

• Total time: 1 hour 5 minutes

• Servings: 8

Variations

• Nut alternatives: Swap out the salted peanuts for other nuts like pecans, almonds, or walnuts for a different twist.

• Chocolate: Add chocolate chips to the batter for a chocolatey variation.

• Fruit filling: Add a layer of fresh fruit like berries or apples between the cake batter and peanut topping for a fruity contrast.

• Gluten-free: Substitute the flour with a gluten-free all-purpose flour blend to make this cake gluten-free.

Storage/Reheating

• To store: Store any leftovers in an airtight container at room temperature for up to 3 days.

• To freeze: Freeze the cake (without toppings) for up to 3 months. Thaw at room temperature before serving.

• To reheat: Warm individual slices in the microwave for 15-20 seconds or in the oven at 300°F for 10-15 minutes.

FAQs

Can I use unsalted peanuts for the topping?

Yes, you can, but you may need to add a pinch of salt to the topping mixture to balance the sweetness.

Can I substitute the honey with something else?

You can substitute the honey with maple syrup or agave syrup if you prefer, though the flavor may vary slightly.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.

Can I make this cake ahead of time?

Yes, this cake stores well. Prepare it ahead of time and store it at room temperature for up to 3 days, or freeze it for longer storage.

Can I add a glaze to the top of the cake?

Yes, a simple glaze made from powdered sugar and milk can be drizzled over the cake for an added touch of sweetness.

Can I make the cake without a springform pan?

You can use a regular round or square cake pan, but be sure to grease and line it with parchment paper for easy removal.

Is there an alternative for the heavy cream in the topping?

Yes, you can use half-and-half or even whole milk for a lighter version, though it will affect the richness of the topping.

Can I use skim milk instead of whole milk?

Yes, you can use skim or low-fat milk, but whole milk will give the cake a richer, more moist texture.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine for this recipe as long as you beat the butter and sugar until light and fluffy.

What can I serve this cake with?

This cake pairs beautifully with a cup of coffee, tea, or even a scoop of vanilla ice cream for a truly indulgent dessert.

Conclusion

This Caramelized Peanut Coffee Cake is a deliciously indulgent dessert that combines a moist cake with a sweet, nutty topping for a perfect balance of flavors and textures. Whether you’re serving it for a special occasion or as a treat with your afternoon coffee, it’s sure to impress. Easy to make, versatile, and utterly delicious, this coffee cake will become a new favorite in your baking repertoire!