This Peanut Butter Cake with Caramel Icing will be one of the best things you've ever eaten. If you don't tell your family it's healthy they will never know!
Preheat oven to 350. Spray an 8x8 or 9x9 pan with cooking spray.
In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each. Stir in the flours, baking powder, and salt until thoroughly combined. Bake for 30-35 min until the edges are golden brown and the center feels firm to the touch.
Meanwhile, to make the caramel combine ¼ cup cream, 3 tablespoon butter, and sweetener and cook over medium low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, vanilla, remaining 1 tablespoon butter, and remaining 2 tablespoon cream. Stir until smooth. Set aside and let cool to room temperature. It will continue to thicken as it cools.
Mix the peanut butter ingredients until smooth.
When the cake is cool spread the peanut butter on top. Drizzle on the caramel and spread evenly. Sprinkle on the peanuts and coarse salt, if using.