Caramel Peanut Coffee Cake tops a tender layer of yellow cake with rich buttery caramel chock full of peanuts.
Caramel Peanut Coffee Cake
By Sue Lau | Palatable Pastime
Caramel Peanut Coffee Cake is my recipe of the day with the blogging group From Our Dinner Table. We join up weekly to post on various topics. This week we are discussing and sharing recipes that use peanuts.
I had it in my mind to bake up a coffee cake topped with a thick layer of peanuts glued together with an easy to prep caramel that I had used on one of my other cakes. It combines condensed milk with brown sugar and butter and cooks without the need of a candy thermometer.
In fact, you just cook it for three minutes and it is over and done. How easy is that?
And it tastes every bit as yummy as any caramel you can find. Quickly stir in the peanuts, spread over the still warm coffee cake and there it is. Peanut-palooza, looking a bit like a Payday candy bar.
I relaxed with a slice of it for myself, complete with a tall cold glass of milk. I know. It’s supposed to be “coffee” cake. But a girl has to drink what she likes, right? All that healthy calcium and vitamin D.
This is perfect for breakfast, afternoon tea, or after dinner as a nice easy dessert. With two people and six slices, that means the husband and I did all three! Not a crumb was left to waste.
And if you aren’t a peanut person, I think this would be spectacular with something like pecans. It’s an easy switch-out.
Goober Goodness!
- Caramel Peanut Coffee Cake by Palatable Pastime
- Chicken Satay with Peanut Sauce by Making Miracles
- Homemade Pay Day Candy Bars by Blogghetti
- Peanut Patties by Sweet Beginnings
- Peanut Salad/Peanut Chaat by Magical Ingredients
- Salted Nut Roll Bars by Cheese Curd In Paradise
- Spicy Honey Peanuts by That Recipe
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Caramel Peanut Coffee Cake
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Caramel Peanut Coffee Cake
Caramel Peanut Coffee Cake
Ingredients
Cake:
- 1 cup granulated sugar
- 1/2 cup cooled melted butter
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup buttermilk
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Caramel Topping:
- 1-1/2 cups roasted salted peanuts
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 2 tablespoons molasses
- pinch salt
- 1 teaspoon vanilla
- 1/4 cup sifted powdered sugar
Instructions
- Preheat oven to 375F.
- Spray a 9x9-inch glass baking pan with baker's release spray.
- Whisk together the sugar with the melted butter then stir in the egg, vanilla and buttermilk.
- Add the flour, baking powder and salt and stir until mixed.
- Spread the batter in the pan and bake for 25 minutes or until it tests done with a toothpick.
- Place the butter, brown sugar, condensed milk, salt and molasses for the topping in a small saucepan.
- Stir until mixed and bring mixture to a boil.
- Stir constantly for three minutes over low heat.
- Remove from heat and stir in the vanilla and roasted peanuts.
- Immediately spread the mixture over the warm cake, gently spreading it out with a spatula. Do this quickly because it does start to set right away.
- Allow cake to cool and caramel to firm up.
- Dust the top with powdered sugar.
- Slice into six pieces with a sharp knife.
Notes
Nutrition
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