Caramel Nut Pound Cake
Indulge in the irresistible decadence of Caramel Nut Pound Cake, a dessert that perfectly balances buttery richness with the sweet allure of caramel. This classic bundt cake boasts a moist, tender crumb, thanks to a blend of creamy butter, brown sugar, and whole milk, while the addition of crunchy chopped pecans or walnuts provides delightful texture in every bite. Infused with a swirl of caramel sauce and a hint of vanilla, this show-stopping cake is baked to perfection and can be dusted with a light sprinkling of confectioners’ sugar for an elegant finishing touch. Perfect for holidays, special occasions, or simply treating yourself, this easy-to-make recipe is guaranteed to impress family and friends alike. Bake your way to dessert heaven with this crowd-pleasing caramel nut cake!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1 cup Chopped nuts (pecans or walnuts)
- 0.5 cup Caramel sauce
- 2 tablespoons Confectioners’ sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all the edges are well coated.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs to the mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three increments, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined; do not overmix.
Gently fold in the chopped nuts and the caramel sauce using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt or tube pan. Smooth the top with a spatula to ensure an even surface.
Bake the cake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the wire rack and allow it to cool completely.
If desired, dust the cooled cake with confectioners’ sugar before serving for a decorative touch.
Nutrition Facts
Calories |
6704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.0 g | 414% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 900.1 g | 327% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 607.3 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 747 mg | 57% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
