Description

This Caramelized Peanut Coffee Cake combines a moist, buttery cake with a sweet, crunchy topping of caramelized salted peanuts. Perfect for any occasion, it pairs wonderfully with coffee or tea and is easy to make.

Ingredients

6 tablespoons (85g) unsalted butter, cubed (for topping)

1/3 cup (65g) sugar (for topping)

3 tablespoons (60g) honey (for topping)

1/4 cup (60ml) heavy cream (for topping)

1 1/2 cups (195g) roasted salted peanuts (for topping)

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

2 cups (280g) flour (for cake)

2 teaspoons baking powder (preferably aluminum-free) (for cake)

1/2 teaspoon kosher or sea salt (for cake)

1 cup (200g) sugar (for cake)

1 large egg, at room temperature (for cake)

2 teaspoons vanilla extract (for cake)

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

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Instructions

Butter the sides and bottom of a 9-inch (23cm) springform pan. Preheat the oven to 350°F (180°C).
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.
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.
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.
Let the cake cool for 5-10 minutes. Run a paring knife around the sides to release it from the pan. Serve as-is or with whipped cream or ice cream.

Notes

Nut alternatives: Swap salted peanuts for pecans, almonds, or walnuts for a different flavor.

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

Fruit filling: Add a layer of fresh fruit like berries or apples for a fruity contrast.

Gluten-free: Use gluten-free flour to make this cake gluten-free.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 7g
Cholesterol: 50mg