Peanut Butter Toffee Cake
Toffee
1/3 cup heavy cream
3 ounces butter
¾ cup sugar
Cake
6 ounces soft butter
8 ounces smooth peanut butter
2 cups dark brown sugar
½ teaspoon salt
6 eggs
2 cups all-purpose flour
¾ cup milk
2 teaspoons vanilla extract
Toffee (see recipe)
Garnish
Serve with a side of chocolate sorbet and peanut brittle
Toffee: In a pot, place the cream, butter and then the sugar. Cook over medium heat until it becomes a dark caramel. Do not stir. Pour the caramel onto a Silpat or a sheet tray that has been greased with nonfavored oil. Once the toffee cools, break into pea size pieces and set aside.
Cake: Heat oven to 325 degrees. Use an electric mixer to cream butter and peanut butter together. Add sugar and beat until light and fluffy. Add eggs one at a time until each is incorporated, scraping down sides of bowl between each addition. Add flour and milk alternately in several additions. Turn off mixer and fold in toffee. Pour into greased 9-inch round baking pan and bake for 20 minutes. Insert a wooden skewer into the middle of the cake. The skewer will come out clean if the cake is ready.
Recommended pairing: Starbucks Espresso Roast, a blend of Latin American and Asia/Pacific coffees that offers a dense, smooth and satisfying finish. Versatile because of its delicious flavor, smooth texture and balance, Espresso Roast is a bold coffee that imparts a subtle caramelly sweetness.
