Peanut Butter and Caramel Cake

Baking is probably my favourite things to do. It destresses me and it’s great to see people so happy when you give them baked goods! I mainly like to bake cakes so when birthdays come around I love to bake for friends and family. I always find it fun to thinimg_20160813_115144k of new recipes for each person’s personality. I made my friend some homemade peanut butter recently as I was trying to explain how easy it was and better for the environment when it doesn’t have palm oil in it. She really enjoyed so thought I would keep with the theme and do a Peanut Butter Cake. The next thing was would this be a sponge or icing…I went for sponge and thought peanut butter on peanut butter might be too much (even for me with my peanut butter addiction!). As she is Canadian I thought maple syrup but feeling a little poor I made some caramel sauce instead! I have to say I think it worked pretty well…

I hope you enjoy this cake as much as we did…

Ingredients

Cake

200g Caster Sugar (I like to use golden)

100g Unsalted Butter

100g Peanut Butter (use 100%, no palm oil)

4 Eggs

200g Self Raising Flour

1 tsp Baking Powder

3 tbsp. Whole Milk

1 tsp Vanilla Extract

Caramel Sauce

60g Granulated Sugar

1 tbsp. Water

60g Double Cream

Icing

100g Butter

200g Icing Sugar

½ tsp Vanilla Extract

Handful of peanuts, chopped

 

Method

Pre heat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4 and line two 8” circular tins.

In a large mixing bowl cream together the butter, peanut butter and sugar until it is pale and smooth. This should take around 5 minutes using an electric hand mixer. Add the eggs, one at a time, making sure it is combined before adding the next.

Add the flour and baking powder to the creamed mixture and mix until just combined. Follow by the milk and vanilla extract and beat again.

Evenly split the mixture between the two tins and bake in the oven for around 25-30 minutes or until golden brown. They should be springy to touch or when a skewer is inserted it comes out clean. Remove from the tin and place on a wire rack. Leave to cool completely.

For the caramel sauce, place the sugar and water in a deep saucepan and place on a medium heat. Leave to caramelise, this should take about 5-7 minutes, do not stir it (I know it’s hard not to!). Once it has caramelised, take off the heat and slowly add the cream. Be careful as it does bubble a lot. Keep stirring until it is smooth. Pour into a metal bowl and leave to cool completely.

For the icing, beat together the butter and sugar until pale and light. This can take a while but it will be worth trust me. Add the caramel (saving approx. 2 tbsp.) and whisk again.

Make sure the cake is stone cold and ice. Sprinkle the shopped peanuts around the edge and drizzle over the remaining caramel.

Serve and enjoy!

 

PS…did you notice my flat spatula? Mischief Managed!

Advertisements

4 thoughts on “Peanut Butter and Caramel Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s