Squirrel Nut Cake
Indulge in the irresistible flavors of a Squirrel Nut Cake, a rich and nutty dessert that’s perfect for gatherings or a cozy treat at home. This moist cake combines the warmth of cinnamon and nutmeg with the crunch of roasted pecans, creating a texture that’s both tender and satisfying. A blend of brown sugar and butter brings a caramel-like depth, while a drizzle of optional caramel sauce enhances its decadent charm. Easy to prepare in under 20 minutes, this crowd-pleasing cake bakes to golden perfection in just 50 minutes. Whether served as-is or topped with a luscious caramel drizzle, the Squirrel Nut Cake is a delightful celebration of comforting flavors and nutty goodness.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1.5 cups roasted pecans, chopped
- 0.5 cup caramel sauce (optional, for drizzle)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Dust the pan with a bit of flour to prevent sticking.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and milk in three additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Fold in the chopped roasted pecans with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and level the surface with the back of a spoon or spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, drizzle the top with caramel sauce if desired, then slice and serve. Enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 33.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 151 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.
