Nutty Cake
Discover the irresistible charm of this Nutty Cake, a delightful treat packed with the rich, earthy flavors of chopped almonds, walnuts, and hazelnuts. Perfectly moist and subtly sweet, this cake strikes the ideal balance between fluffy cake and crunchy nuttiness. Crafted with pantry staples like all-purpose flour, butter, and sugar, it’s brought to life with the warm essence of vanilla and a tender crumb thanks to its milk-based batter. Easy to prepare in just 20 minutes of prep time, this cake bakes to golden perfection in under an hour, making it a great choice for both everyday indulgence and special occasions. Garnish it with a dusting of powdered sugar for a simple yet elegant finish. Whether you’re serving it with coffee, tea, or as a dessert centerpiece, this Nutty Cake is guaranteed to impress. Keywords: nutty cake recipe, nut-filled dessert, moist cake, almond walnut hazelnut cake, easy homemade cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.25 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups milk
- 0.5 cups chopped almonds
- 0.5 cups chopped walnuts
- 0.5 cups chopped hazelnuts
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake tin or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Fold in the chopped almonds, walnuts, and hazelnuts gently using a spatula.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 218 mg | 5% | |
*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.
