About The Recipe:

New Year Special Cake - Wheat Flour Cake With The Peanut Butter And Caramel Sauce | Homemade Gothumai Maavu Cake - Few days back, I got message from Joy Asha - YouTube subscriber, asked about ".... some interesting wheat cake recipes". For her, I planned this cake differently with the peanut butter and caramel sauce. The combination of the wheat flour and peanut butter flavored extremely deliciously, along with the crunchy roasted peanuts and juicy caramel sauce. Used very simple available ingredients only. Also my first wheat cake 😊. As usual the cake making process is very easy. Other things like the peanut butter icing, caramel sauce, cake decorating time only took some time. I tried to explain clearly. Follow the recipe with easy step by step instructions, images and video (will post soon).... Advance Happy New Year To All Friends !

YouTube - Wheat Flour Peanut Butter Cake With Caramel Sauce | Homemade Gothumai Cake

Recipe : Wheat Flour Peanut Butter Cake With Caramel Sauce | Homemade Gothumai Cake Prep Time: 1 hour Bake time: 40 minutes Cook time: 10 minutes Recipe Cuisine: World Recipe Category: Cake Yield: One 8" Cake

Ingredients :

Cake

Plain Wheat Flour - 1 and 1\2 cup

Baking Powder - 1 tsp

Cooking Soda - 1\2 tsp

Unsalted Butter - 100 gm

Powdered Sugar - 3\4 cup

Peanut Butter - 1\2 cup

Eggs - 4 nos

Peanut Butter Icing

Unsalted Butter - 100gm

Peanut Butter - 1\2 cup

Icing Sugar - 2 1\2 to 3 cups

Milk - required

Caramel Sauce

Sugar - 1\2 cup

Fresh Cream - 1\2 cup

Sugar Syrup

Sugar - 1\3 cup

Water - 1 cup

For Decoration

Roasted Peanuts - skin removed, required

Sugar Sprinkles.

Method :

Preparations: Grease and dust the 8" cake tin with butter and wheat flour. Keep aside. Sieve the wheat four, baking powder and cooking soda, keep aside. Preheat the oven to convectional mode at 180 degree Celsius.

To Make The Cake:

To make the batter, in a mixing bowl, add the butter, sugar and peanut butter, beat until creamy and light. Add the eggs, one at a time, beat until combined. Fold in the sieved flour mixture and the batter is ready. To bake, transfer the batter into the prepared cake tin. Tap the tin on flat surface to spread the batter evenly. Bake for thirty five minutes to forty minutes or until the top turns golden colour. To test cake, insert the knife in the center, it should comes out clean. Else bake for another five minutes (+ ot -). To De-mold, cool the cake in the tin for about ten minutes. Run the knife around the sides and invert the cake on plate. Then cool the cake completely on rack.

Peanut Butter Icing:

In a mixing bowl, add the butter, icing sugar and peanut, beat until creamy and light with required milk.

Caramel Sauce:

Heat the sugar and 1 tbsp of water in a pan. Cook over simmer till it turns golden colour. Turn off the flame and add the fresh cream. Mix well and cool completely.

Sugar Syrup:

Heat the sugar and water in a pan, cook until the sugar melts. Cool the syrup and fill in a bottle with holes cap.

To arrange the cake:

Slice the cake into halves. Take one part of cake, moist with required sugar syrup. Layer the required peanut butter icing. Add some caramel sauce and spread evenly. Then place the another cake on top. Moist and cover the cake fully with peanut butter icing. Then spread the remaining caramel sauce on top. Decorate with the roasted peanuts and sugar sprinkle.

Notes: For this cake, essence is not required. Use all the ingredients at room temperature. Cool the cake completely and then icing it. Baking time will vary for every oven.

Step By Step Images:

Preparations, grease and dust the 8" cake tin with some butter and wheat flour, keep aside.Sieve the wheat four, baking powder and cooking soda, keep aside. Preheat the oven to convectional mode at 180 degree Celsius.

To make the cake batter, in a mixing bowl, add the butter, sugar and peanut butter, beat until creamy and light.

Add the eggs, one at a time and beat until combined.

Fold in the sieved flour mixture and the batter is ready. If the batter is too thick, add some milk.

To bake, transfer the batter into the prepared cake tin. Tap the tin on flat surface to spread the batter evenly. Bake for thirty five minutes to forty minutes or until the top turns golden colour.

To test cake, insert the knife in the center, it should comes out clean. Else bake for another five minutes (+ or -). To De-mold, cool the cake in the tin for about ten minutes. Run the knife around the sides and invert the cake on plate. Then cool the cake completely on rack.

To make the peanut butter icing, In a mixing bowl, add the butter, icing sugar and peanut, beat until creamy and light with required milk.

Heat the sugar and 1 tbsp of water in a pan. Cook over simmer till it turns golden colour. Turn off the flame and add the fresh cream.

Mix well and cool completely.

To make the sugar syrup, heat the sugar and water in a pan, cook until the sugar melts. Cool the syrup and fill in a bottle with holes cap

To arrange the cake, slice the cake into halves. Take one part of cake, moist with the required sugar syrup.

Layer the required peanut butter icing. Add some caramel sauce on top and spread evenly.

Then place the another cake on top. Moist and cover the cake fully with the peanut butter icing. Then spread the remaining caramel sauce on top. Finally decorate with the roasted peanuts and sugar sprinkle.

Serving Suggestion: Serve with the ice cream. Page: Collection Of Cakes | Cookies Recipes. Variation: Similarly you can also try with kambu | pearl millet. If you like this recipe: You will like this chocolate coffee cake recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais