Sticky Honey Peanut Cake

Ingredients

For the Cake:

• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1 ½ cups fine biscuit/cake crumbs
• 1 ½ cups finely ground roasted peanuts
• ½ cup white sugar
• ½ cup honey
• ¼ cup canola oil
• 3 eggs
• 3T cider vinegar

For the Syrup:

• ¾ cup honey
• ⅔ cup sugar
• ½ cup apple cider
• ¼ t salt
• ¼ t ground black pepper

Instructions

1. 1
   Preheat your oven to 375 degrees.
2. 2
   Generously butter a 9” cake pan and reserve.
3. 3
   In a small bowl combine salt, cinnamon, biscuit/cake crumbs and peanuts and reserve.
4. 4
   In a large mixing bowl, combine remaining ingredients for cake and whisk until very smooth and eggs are aerated.
5. 5
   Pour into prepared pan and bake until cake just pulls away from sides and tester comes out clean, about 35 minutes.
6. 6
   Meanwhile, combine syrup ingredients in a heavy bottomed sauce pan and cook on medium heat until thick, about 12 minutes. Reserve.
7. 7
   Allow cake to cool 10 minutes. Using a skewer or small straw, poke holes in cake.
8. 8
   Lightly brush with warm syrup, using it all. Allow to cool another 10-15 minutes before inverting to remove from pan. The cake can be served warm or room temp, excellent with whipped cream, ice cream, or a light custard sauce. Garnish with rough chopped roasted peanuts.