Jewish Pound Cake
Indulge in the rich, buttery flavors of Jewish Pound Cake, a timeless dessert that combines moist, tender cake layers with a swirl of spiced sweetness. Infused with the warm aroma of cinnamon, dark brown sugar, and crunchy walnuts or pecans, this classic recipe boasts a luscious marbled texture created with a simple swirling technique. Baked to golden perfection in just over an hour, this easy-to-make delight features pantry staples like all-purpose flour, butter, and milk, making it a comforting yet elegant treat for any occasion. Perfect alongside a warm cup of coffee or tea, this nostalgic cake is sure to become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cup Dark brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard-size bundt pan or a loaf pan.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter-sugar mixture, beginning and ending with the flour. Mix until just combined; avoid overmixing.
In a small bowl, combine the dark brown sugar, ground cinnamon, and chopped nuts.
Pour half of the batter into the prepared bundt pan, spreading it evenly. Sprinkle half of the sugar-nut mixture over the batter.
Add the remaining batter on top and evenly sprinkle the remaining sugar-nut mixture. Gently swirl a knife through the batter to create a marbled effect.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Once cooled, slice and serve. This cake pairs beautifully with coffee or tea!
Nutrition Facts
Calories |
4979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 819.1 g | 298% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 531.4 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 677 mg | 52% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1500 mg | 32% | |
*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.
