HOMEMADE COFFEE CAKE
While a crumble topping may be the most traditional, this one is the most delicious! Here, more than sugar and butter are the star. In this new recipe, caramelized peanuts take center stage. For all you peanut fans, this recipe is a must. It is adapted from the one by David Lebovitz. (Peanut lovers, also check out the Chocolate Peanut Toffee recipe.)
For the topping
6 Tbl (85g) unsalted butter, cubed
1/3 cup (65g) sugar
3 Tbl honey
1/4 cup heavy cream
1.5 cups (7oz) dry-roasted, salted peanuts
For the cake
6 Tbl unsalted butter, cubed, at room temperature
2 cups (280g) flour
2 tsp baking powder
1/2 tsp sea salt
1 cup (200g) sugar
1 large egg, at room temperature
2 tsp vanilla extract or maple syrup
1/4 cup whole milk, at room temperature
- Preheat oven to 350° F.
- Generously butter the sides and bottom of a 9″ springform pan
The Peanut Topping
- Warm butter, sugar, honey and heavy cream in a saucepan, stirring.occasionally until butter is melted.
- Remove from heat and stir in peanuts.
- Set aside.
- In a small bowl, whisk together the flour, baking powder and salt.
- Beat butter and sugar until light and creamy, about 3 minutes.
- Reduce speed to low and add egg and vanilla extract.
- Stir in half of the flour mixture, then the milk, then the rest of the flour mixture.
- Scrape batter into prepared pan and smooth the top.
- Spoon peanut mixture on top.
- Bake until toothpick comes out clean, 50-55 minutes.
- Remove from oven and let stand 10 minutes.
- Run a lightly greased butter knife around the inside of the cake pan to release it from the sides.
This Coffee Cake with Caramelized Peanut Topping serves 10.
Approximately 506 calories per slice.