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–+ servings
Coffee Peanut Cake

Coffee Peanut Cake

Indulge in the rich flavors of Coffee Peanut Cake. Perfectly balanced with coffee and caramelized peanuts, this easy recipe is a must-try for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 85 g unsalted butter (for topping)
  • 65 g sugar
  • 60 g honey
  • 60 ml heavy cream
  • 195 g roasted, salted peanuts
  • 85 g unsalted butter (for cake)
  • 280 g all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 200 g sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 180 ml whole milk
  • 1 tbsp instant coffee dissolved in hot water

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • Spatula
  • 23 cm Springform Pan
  • Saucepan

Method
 

  1. Grease a 23 cm springform pan and line the bottom with parchment paper. Preheat your oven to 180°C (350°F).
  2. In a saucepan over medium heat, melt the butter with sugar, honey, and cream while stirring constantly until it bubbles. Simmer for 3 minutes, remove from heat, and stir in the peanuts. Let cool slightly.
  3. In a bowl, sift together the flour, baking powder, and salt.
  4. In another bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth. Pour in the coffee mixture and blend well.
  5. Add half of the dry ingredients to the wet mixture, followed by the milk. Finish with the remaining flour, mixing just until combined. Pour the batter into the prepared pan and smooth the top.
  6. Spoon the caramelized peanuts evenly over the batter, avoiding the edges. Bake in the oven for 50–55 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before releasing the springform sides. Slice and serve.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 6gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

If you’re missing an ingredient or want to tweak the recipe, consider using almond butter instead of peanut butter or coconut cream for a dairy-free option. For a gluten-free version, replace all-purpose flour with almond flour or a gluten-free blend. Store the cake in an airtight container at room temperature for up to 3 days. In warmer climates, refrigerate it to maintain the texture of the caramelized topping. You can also freeze individual slices wrapped in plastic wrap for up to 2 months. Reheat in the microwave for 10–15 seconds to restore its gooey goodness.
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