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+ servings

Caramel Peanut Coffee Cake

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast, brunch, Cake
Cuisine American, Southern
Servings 6



  • 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


  • 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.
  • Slice into six pieces with a sharp knife.


From the kitchen of palatablepastime.com
Keyword Peanut recipes
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