• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • My Books
  • Baking Information
  • Baking Classes
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • My Books
    • Baking Information
    • Baking Classes
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Blog Index

    Published: Apr 16, 2019 · Modified: Apr 16, 2019 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

    Quick Honey Peanut Coffeecake

    Honey Peanut Coffeecake If you’re planning a brunch this weekend, this Honey Peanut Coffeecake is a perfect, easy add on.  I’m not sure why peanuts are so often overlooked in baking but they seem to be.  The only caveat with this recipe is to use unsalted peanuts

    This is a coffeecake – it’s easy.

    Honey Peanut ToppingTopping ingredients for the Honey Peanut Coffeecake

    ¼ cup honey
    ½ cup light brown sugar (100 grams or 3 ½ ounces)
    1 tablespoon unsalted butter (15 grams or ½ ounce)
    1 tablespoon water
    1 ¼ cups peanuts (160 grams or 5 ⅔ ounces)

    Preheat the oven to 350°F or 325°F if using glass or a dark pan.  Spray a 9x9 inch pan well. Set aside.

    Combine the honey, brown sugar, butter, and water in a saucepan.  Bring to a hard boil.  Topping bubbling for Honey Peanut CoffeecakeRemove from the heat and stir in the peanuts. Pour it into the bottom of the prepared pan and set it aside.

    Honey Peanut Coffeecake BatterCake ingredients for Honey Peanut Coffeecake

    1 ⅔ cups cake flour* (180 grams or 6 ⅓ ounces)
    1 ½ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ½ cup unsalted butter, room temperature (114 grams or 4 ounces)
    1 cup granulated sugar (200 grams or 7 ounces)
    2 eggs
    1 teaspoon vanilla
    ½ cup sour cream (114 grams or 4 ounces)

    *1 ⅓ cups all purpose flour can be substituted.  (185 grams or 6 ½ ounces) The texture of the cake will be a bit denser but it will be fine.

    Whisk together the flour, baking powder, baking soda, and salt.   Set aside,

    Cream the butter and the sugar until light.  Add the eggs and vanilla, scraping often and beating on medium high.  The mixture will probably curdle.  That is fine.Batter curdled for Honey Peanut Coffeecake

    Add half the flour and beat on low until completely blended.  Mix in all of the sour cream.  Add the remainder of the flour and beat well, scraping often.  The batter will be very thick.Finished batter for Honey Peanut CoffeecakeSpread over the peanut topping. Place on a tray to slow the heat to the bottom of the pan so the topping doesn’t become too dark.Oven ready Honey Peanut Coffeecake

    Bake for 35 to 40 minutes until the cake is baked.

    Immediately transfer to a cooling rack.  Let the Honey Peanut Coffeecake cool for about 15 minutes.  Turn it out so the bottom becomes the top.

    Cool completely.  This can be made the day ahead, cooled and wrapped in plastic wrap.

    Yield:  9 servings or however many you want to cut it into.

    Other coffeecakes  you might enjoy are:

    Pina Colada Coffeecake
    Very Easy Blueberry Coffeecake
    Chocolate Spiced Coffee Cake
    New York Crumb Cake

    Print Friendly, PDF & Email

    More Blog Index

    • Poppyseed Cake with Orange Curd and White Chocolate Buttercream
    • Thickeners As Used in Baking and Pastry
    • Fried or Baked Doughnuts - Your Choice
    • Caramel Brickle No Churn Ice Cream

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular

    • Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
    • Breville Mixer vs. KitchenAid Mixer
    • Flavorings as Used in Baking and Pastry

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO