Nut Cake
Indulge in the rich, nutty goodness of this homemade Nut Cake, a delightful blend of walnuts, pecans, and almonds that creates a perfect balance of flavor and texture. This easy-to-make cake features a moist, buttery crumb subtly enhanced with vanilla and a hint of sweetness, making it the ultimate treat for any occasion. Whether you’re serving it as a cozy afternoon snack or a crowd-pleasing dessert, this versatile cake comes together in just an hour and delivers a beautiful baked masterpiece, complete with a golden finish. Garnish with a dusting of powdered sugar for an elegant, bakery-style touch that will have everyone coming back for more. Perfectly nutty and irresistibly satisfying, this recipe is a must-try for fans of simple yet decadent cakes!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 60 ml milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 50 grams walnuts, chopped
- 50 grams pecans, chopped
- 50 grams almonds, sliced
- 10 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy using an electric mixer, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overwork the batter.
Fold in the chopped walnuts, pecans, and sliced almonds gently with a spatula.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 21.4 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 161 mg | 3% | |
*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.
