Nut Crusted Pound Cake
Nut crusted pound cake featuring a rich, moist texture with crunchy pecan topping, perfect for special occasions or as a delightful dessert for nut lovers.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Flour a Bundt pan and sprinkle chopped pecans in the bottom of the pan.
- Cream together the butter, cream cheese, and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts just until combined.
- Pour the batter into the prepared pan over the pecans.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using a mix of pecans and walnuts or substituting some of the butter with coconut oil for a hint of tropical taste. Make sure the butter and cream cheese are at room temperature for easier mixing. If you want to add a fruit element, try adding chopped dried cherries or cranberries to the batter for a delightful twist.
Serving Suggestions
This nut crusted pound cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Molded Orange Cream Salad for a refreshing side. Adding fresh berries on top can also enhance the presentation and flavor.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or in a toaster oven until just warmed through, which will enhance its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Crusted Pound Cake contains roughly 540 calories, with 9g protein, 30g carbohydrates, and 38g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of protein and iron. It also contributes 4g of dietary fiber toward your daily target.
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 other nuts instead of pecans?
Yes, you can substitute pecans with walnuts, almonds, or hazelnuts. Just ensure they are chopped and toasted for added flavor. Each nut will bring its unique taste, so feel free to experiment with your favorites.
What can I do if my cake sinks in the middle?
If your cake sinks, it may be due to overmixing or an incorrect oven temperature. Ensure your oven is calibrated correctly and avoid overmixing the batter after adding the flour. Also, check the freshness of your baking powder, as expired leavening agents can lead to sinking.
How can I make this recipe gluten-free?
To make this pound cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add 1/2 teaspoon per cup of flour to help with structure and texture.
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).