Cashew Cake
A moist and flavorful cashew cake with warm cinnamon and vanilla notes, perfect for gatherings or tea time, featuring crunchy chopped nuts and a tender crumb.
Ingredients
Instructions
- Combine oil, eggs, and sugar in a mixing bowl and beat until well blended.
- In a separate bowl, whisk together flour, salt, soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture, then mix in vanilla and chopped nuts; stir until combined.
- Fold in 2 cups of cashew pieces into the batter.
- Pour the batter into a greased bundt cake pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. If you’re short on eggs, you can substitute each egg with 1/4 cup unsweetened applesauce. To enhance the nuttiness, toast the chopped nuts before adding them to the batter. Ensure your baking powder is fresh for the best rise.
Serving Suggestions
Serve the cashew cake with a dusting of powdered sugar or a drizzle of caramel sauce for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. This cake also complements a cup of coffee or tea perfectly, making it ideal for afternoon gatherings.
Storage & Reheating
Store leftover cashew cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm slices in the microwave for about 10-15 seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew Cake contains roughly 960 calories, with 2g protein, 34g carbohydrates, and 61g fat. It is an excellent source of calcium (23% of the Daily Value) and vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 2246mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Yes, you can substitute cashews with other nuts like walnuts or pecans. Just ensure they are chopped and add a similar texture to the cake. Remember that different nuts may slightly alter the flavor profile, so choose ones you enjoy.
What can I do if my cake doesn't rise?
If your cake doesn’t rise, check that your baking powder and soda are fresh, as expired leavening agents can prevent proper rising. Additionally, ensure you haven’t overmixed the batter, as this can lead to a denser cake.
Can I freeze the cashew cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).