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Peanut Caramel Plum Cake

Course Dessert
Cuisine American, German
Keyword Fall baking, fall cakes, peanut caramel, plum cake, Plum Peanut Cake
Prep Time 25 minutes
Cook Time 30 minutes
Servings 8
Author Lora Wiley-Lennartz

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:

  1. Grease and flour a 10-inch springform pan.
  2. Preheat the oven to 350°F
  3. Halve and de-pit the plums. Cut them lengthwise into strips.
  4. Whisk the flour, baking powder, and salt together.
  5. Beat the butter, peanut butter, and sugar until thick and creamy.
  6. Beat in the vanilla.
  7. Add the eggs one at a time. Make sure each is incorporated before adding the next.
  8. Beat in half the dry ingredients, then the milk, then the rest of the dry ingredients.
  9. 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.
  10. Spread the plums on top and press them into the batter.
  11. Bake for 30 minutes or until a knife inserted into the cake comes out clean.
  12. Remove from the oven, let cool.

Make the Peanut Caramel:

  1. Melt the sugar with 1 tablespoon of water in a non-stick pan.
  2. Caramelize the sugar lightly without stirring.
  3. Add the butter and stir to melt.
  4. Stir in the sour cream and simmer for about 2 minutes, stirring occasionally.
  5. Fold in the peanuts and pour the mixture into a bowl.
  6. Let cool for 10 minutes to firm up, stirring occasionally.
  7. Transfer the cooled cake to a serving plate.
  8. Spread the caramel over the top.
  9. Let cool completely. Cut and serve.