Java-Caramel Crunch Gingerbread Flan Cake

Ingredients

Featured ingredient: Gingerbread Spice Latte Coffee 8 oz. Bag Ground

• 1/3 cup cocktail peanuts, coarsely chopped
• 1/2 cup caramel sauce, room temperature
• 1 box Gingerbread cake mix
• 1 1/3 cup Gingerbread Spice Latte Flavored Coffee, cooled
• 1/4 cup sour cream
• 1 egg, room temperature
• 1 can (14 oz.) Caramel Sweetened Condensed Milk
• 1 cup whole milk, room temperature
• 4 eggs, room temperature
• 1 1/2 tsp. pure vanilla extract
• 4 oz. cream cheese, softened
• 2 tbsp. butter, room temperature
• 1/4 tsp. pure vanilla extract
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees F
2. Spray a 10 inch Bundt pan with cooking spray, sprinkle peanuts evenly over bottom of pan then pour caramel sauce over peanuts
3. In a medium bowl, whisk together cake mix, 1 cup coffee, sour cream and egg until well blended
4. Pour batter over caramel peanut mixture, to make the flan add sweetened condensed milk, whole milk, eggs and vanilla extract to a large bowl and vigorously whisk together until combined
5. Slowly pour over cake batter, set Bundt pan in a roasting pan creating a water bath by adding enough hot water to reach halfway up the side of the pan
6. Bake 50 to 60 minutes or until toothpick inserted comes out clean, remove Bundt pan from water bath and allow to cool for 1 hour
7. Carefully invert cake onto a large serving platter and gently jiggle the pan back and forth to allow the cake to release and drop
8. In a bowl of a mixer fitted with a paddle attachment, beat cream cheese and butter until creamy, add 1/3 cup coffee, vanilla and powdered sugar and mix until well blended
9. In a zigzag motion pour a generous amount of icing over cooled cake
10. Slice, serve, and enjoy with your favorite Door County Coffee
11. Store in an airtight container in refrigerator