Nuts Stuff Pound Cake
Indulge in the buttery decadence of Nuts Stuff Pound Cake, a timeless dessert elevated with the crunch and warmth of mixed nuts like walnuts, pecans, or almonds. This classic pound cake recipe combines a perfectly tender crumb with the rich flavors of vanilla and roasted nuts, offering a delightful balance of sweetness and texture. Simple to prepare with pantry staples and a short 20-minute prep time, this cake bakes to golden perfection in just over an hour. Topped with extra nuts for a visually stunning finish and added crunch, it's the perfect treat for any occasion—whether served alone or paired with a drizzle of honey, a dollop of whipped cream, or a scoop of ice cream. Make this crowd-pleaser and bring nutty, irresistible charm to your dessert table!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 5 Large eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Mixed nuts (chopped, such as walnuts, pecans, or almonds)
- 0.25 cup Extra mixed nuts (optional, for topping)
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients alternately with milk, starting and ending with the dry mixture. Mix until just combined after each addition.
Add the vanilla extract and fold in the chopped nuts gently using a spatula. Be careful not to overmix the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle the extra mixed nuts evenly over the top for added crunch.
Bake the pound cake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
Slice and serve the Nuts Stuff Pound Cake as is, or pair it with a drizzle of honey, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 41.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 177 mg | 4% | |
*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.
