Whenever I flip through a new cookbook, the recipes that always catch my eye are the ones featuring caramelized nuts. Whether it's Honey-Almond Squares or Swedish Almond Cake, you can bet I'll be in my kitchen within a day, ready to bake. One such irresistible recipe is this Caramelized Peanut Cake. It's simple to make but delivers a fantastic payoff with its crunchy, peanutty topping and moist, buttery cake base.
What makes this cake especially great (aside from the generous layer of caramelized salted peanuts on top) is that you probably already have most of the ingredients in your pantry. That was the case for me, so I could start baking immediately. The only 'technique' you'll need to master is boiling butter, honey, cream, and sugar, then mixing in the roasted peanuts. The topping is incredibly easy to prepare.
So how could I possibly resist a cake topped with salted caramelized peanuts? This cake is absolutely worth shouting about. Just take a look at it...
The only challenge you might face is getting the cake out of the pan in one piece. My cake browned a bit too much around the edges (why, oh why, wasn't I born with the skills of a food stylist to make mine look as perfect as the one in the book?). To make removal easier, I found that letting the cake rest for 5 to 10 minutes after baking, then running a sharp paring or utility knife—sprayed with a bit of non-stick spray or lightly greased—around the edges while it's still warm, works best. This helps separate the cake from the pan for easier removal of the springform ring. Any pieces that break off can be easily reattached.
Or you can let them cool... and enjoy them yourself.
Which is exactly what I did with the missing chunk in the photo above. (Why, oh why, wasn't I born with photo editing skills?) But honesty is the best policy, and I hope you'll trust me when I say this cake tastes as amazing as it looks. If a few pieces go missing here and there, well—it's all on you. But unlike me, you don't have to tell anyone about it.
Caramelized Peanut Coffee Cake :
Adapted from *The Joys of Baking: Recipes and Stories for a Sweet Life*
Tips:
- If you have low-fat milk, you don't need to buy whole milk specifically for this recipe. Mix leftover heavy cream (from the topping) with low-fat milk in equal parts to create an approximation of whole milk.
- A reader mentioned that using a silicone cake mold made it easy to remove the cake and prevented the sides from getting too dark.
Yield: 8 servings
Ingredients:
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 and 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
Instructions:
1. Butter the sides and bottom of a 9-inch (23cm) springform pan generously. Preheat the oven to 350ºF (180ºC).
2. To make the peanut topping: In a small saucepan, warm the butter, sugar, honey, and heavy cream, stirring occasionally until the butter melts. Bring to a boil and cook at a steady simmer for 3 minutes. Remove from heat and stir in the peanuts. Set aside, stirring occasionally to cool.
3. To make the cake batter:
- In a small bowl, sift or whisk together the flour, baking powder, and salt.
- In a stand mixer with the paddle attachment, or a large bowl with a spatula or wooden spoon, beat the butter and sugar until light and creamy (about 3 minutes). Reduce speed to low and add the egg and vanilla extract, mixing until combined. Scrape down the sides as needed.
- Stir in half of the flour mixture, then add the milk, and finally mix in the remaining dry ingredients.
4. Pour the batter into the prepared pan, smoothing the top. Spoon the peanut mixture over the batter, spreading it evenly but not pushing it to the edges to prevent sticking.
5. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to touch the hot caramel on top. Let the cake cool for 5 to 10 minutes, then run a lightly greased knife around the edges to release it from the pan. Remove the springform ring. If any peanuts stick to the pan, reattach them to the cake or enjoy them as a snack.
Notes:
- Serving: Serve plain or with lightly whipped cream or your favorite ice cream.
- Storage: Best enjoyed the day it's made, but it can be kept at room temperature, well-wrapped or under a cake dome, for up to three days.