So I saw a version of this Peanut Caramel Plum Cake in a German cooking magazine. Honestly, I was skeptical of the flavor combination. Consequently, it has been sitting in my recipe file for a while now. However, I finally caved and gave it a try. It is barely adapted from the original. Although my instructions vary significantly.
This is a basic, classic German plum cake. However, the Peanut Caramel Plum Cake batter is enhanced by a generous scoop of good old American peanut butter. This cake is a marriage of two cultures, just like mine – German and American.
The first part is easy. Whip up the cake batter. Transfer it to a springform pan and press one pound of plum slices into the batter. Make sure to grease and flour the springform pan. I also find it helpful to add a layer of parchment paper on the bottom. Then, I grease and flour that as well.
The Peanut Caramel
Honestly, here is where this Peanut Caramel Plum Cake recipe can get tricky. My first attempt at the peanut brittle (following the German recipe) turned out to be peanut brittle. I must have overcooked the caramel. So, I suggest you use a favorite caramel recipe. One that is foolproof and works for you. Or one you have perfected. However, what is interesting about this caramel recipe is the dairy component. The recipe calls for sour cream instead of heavy cream. Admittedly, this did give a subtle flavor difference to the result.
So once you bake the cake, pour the peanut caramel over the top. Then let this Peanut Caramel Plum Cake sit for a bit. Slice and serve. I was so wrong about the flavor combination. It’s heavenly and perfect for any fall dessert table.
If you want to go further. Add a scoop of vanilla ice cream on the side before serving. You won’t be sorry you did.
Peanut Caramel Plum Cake
Ingredients
For the cake:
- 1 lb plums
- 2 cups flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 1/3 cup softened butter
- 1/3 cup peanut butter
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 eggs
- scant 1/2 cup heavy cream
For the Peanut Butter Caramel:
- 1/2 cup sugar
- 1 tablespoon water
- 1/4 cup plus 1/2 tablespoon butter
- scant 1/2 cup sour cream
- 3/4 cup roasted unsalted peanuts
Instructions
Make the cake:
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Grease and flour a 10-inch springform pan.
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Preheat the oven to 350°F
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Halve and de-pit the plums. Cut them lengthwise into strips.
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Whisk the flour, baking powder, and salt together.
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Beat the butter, peanut butter, and sugar until thick and creamy.
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Beat in the vanilla.
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Add the eggs one at a time. Make sure each is incorporated before adding the next.
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Beat in half the dry ingredients, then the milk, then the rest of the dry ingredients.
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Transfer the batter to the prepared pan. It will be thick and sticky. Wet a spatula or your hands. This makes it easier to spread out in the pan.
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Spread the plums on top and press them into the batter.
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Bake for 30 minutes or until a knife inserted into the cake comes out clean.
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Remove from the oven, let cool.
Make the Peanut Caramel:
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Melt the sugar with 1 tablespoon of water in a non-stick pan.
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Caramelize the sugar lightly without stirring.
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Add the butter and stir to melt.
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Stir in the sour cream and simmer for about 2 minutes, stirring occasionally.
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Fold in the peanuts and pour the mixture into a bowl.
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Let cool for 10 minutes to firm up, stirring occasionally.
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Transfer the cooled cake to a serving plate.
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Spread the caramel over the top.
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Let cool completely. Cut and serve.
So, do you like this Peanut Caramel Plum Cake? Then also check out some of these other delicious recipes:
PLUM STREUSEL ICE CREAM
PLUM CARDAMOM MARZIPAN STRUDEL
SUNKEN SOUR CHERRY CAKE
