French Canele Cakes with Peanut Crust
A twist on the classic French dessert, these caneles feature a crunchy peanut crust and a rich, buttery interior.
Ingredients
- ●1 cup, chopped peanuts
- ●6-8 canele moldsavailable at specialty stores or online
- ●1 1/2 cups all-purpose flourensure gluten-free
- ●1 cup light brown sugar
- ●3 large eggs
- ●1 cup heavy cream
- ●1/2 cup unsalted butter, melted
- ●1/2 teaspoon salt
- ●1/4 teaspoon cinnamon
- ●1 cup water
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Prepare the peanut crust by mixing the chopped peanuts with a pinch of salt in a bowl.
- 3
Dip each canele mold into the melted butter, then coat in the peanut mixture, pressing gently to adhere.
- 4
In a separate bowl, whisk together the flour, brown sugar, eggs, heavy cream, and melted butter until smooth.
- 5
Add the cinnamon and salt, whisking to combine.
- 6
Pour the batter into the prepared mold, filling each about 3/4 of the way.
- 7
Add enough water to the mold to cover the bottom.
- 8
Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- 9
Remove from the oven and let cool in the mold for 5 minutes before transferring to a wire rack to cool completely.
- 10
Serve warm or at room temperature.