The moment you open the oven and that nutty, spiced aroma fills the kitchen, you know you are in for a treat
This cake shows up on our brunch table when the leaves start turning and everyone needs something comforting after a long week
SaveI always bake a loaf to gift to neighbors because a slice of this nut cake with coffee or tea feels like a warm hug in dessert form
Nut Cake Recipe
Ingredients
Cake
Cream Cheese Glaze
Instructions
- Preheat and prep the pan
Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy lift out.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, fluffy, and smooth, about 3 to 4 minutes.
- Add eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl after each addition to keep the batter well mixed.
- Combine wet and dry mixtures
Reduce the mixer speed to low, add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
- Fold in the nuts
Use a spatula to gently fold the chopped nuts into the batter, ensuring they are evenly distributed without overworking the dough.
- Bake the loaf
Scrape the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and lift it out using the parchment overhang to cool completely on a wire rack before glazing.
- Make the cream cheese glaze
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth, then thin it with heavy cream to a drizzleable consistency.
- Glaze and serve
Pour the glaze over the cooled cake, letting it run down the sides, then slice and enjoy once the glaze has set slightly.
Substitutions and variations
- Use all walnuts or all pecans if you prefer a single nut flavor
- Swap brown sugar for granulated sugar for a deeper molasses note
- Replace milk with buttermilk for a slightly tangier crumb
- Make it gluten free by using a gluten free 1 to 1 flour blend
- Use coconut oil in place of butter for a dairy free version
Chloe's tips
- Chop nuts finely or pulse in a food processor for even texture and to prevent sinking
- Toast nuts in a dry skillet for a few minutes before adding to intensify flavor
- Let the cake cool fully before glazing to prevent the glaze from melting and sliding off
- Store at room temperature for one day or refrigerate for up to five days
- Bring slices to room temperature for about 15 minutes before serving for optimal flavor and tenderness
How to store it
- Keep in an airtight container at room temperature for up to one day
- Refrigerate for up to five days and let sit at room temperature before serving
- Freeze the unglazed cake wrapped tightly for up to three months; add glaze after thawing
Serving suggestions
Serve this nut cake in simple slices with a cup of coffee or tea, and finish with a light dusting of powdered sugar
- Pair with a spiced latte or black tea in the afternoon
- Top fresh berries for a bright contrast
- Add a small dollop of whipped cream for extra richness
Frequently asked questions
Can I make this cake ahead of time?
Yes, bake the cake fully, cool it, wrap it tightly in plastic, and freeze. Add the glaze on the day you plan to serve for the best texture.
What nuts work best in this recipe?
Walnuts and pecans are classic, but you can also use almonds, hazelnuts, or a mix, adjusting the chop size as needed.
Why did my cake turn out dense?
Overmixing is often the culprit; mix wet and dry ingredients just until combined and avoid aggressive stirring after adding flour.
How do I store leftover cake?
Store at room temperature for one day, in the refrigerator for up to five days, or freeze the unglazed cake for longer storage.
Let's get cooking!
Enjoy this nut cake as your new signature dessert, sharing loaves and slices with the people you care about most
