Imagine sinking your fork into a slice of the most decadent, moist pound cake you've ever tasted - a heavenly creation that combines the rich, buttery texture of a classic pound cake with the warm, nutty crunch of walnuts and a sinfully delicious brown sugar glaze. This isn't just any ordinary cake; it's a culinary masterpiece that transforms a simple dessert into an unforgettable experience that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup walnuts, chopped
- 1 cup brown sugar
- 1/4 cup milk
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in the vanilla extract and chopped walnuts using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- While the cake is baking, prepare the brown sugar glaze. In a small saucepan, combine brown sugar and 1/4 cup of milk. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture becomes smooth.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert onto a wire rack.
- While the cake is still warm, brush or pour the brown sugar glaze over the top, allowing it to drip down the sides of the cake.
- Allow the cake to cool completely before slicing. The glaze will set and create a delicious caramel-like coating.
- Serve at room temperature. Store covered at room temperature for up to 4 days, or refrigerate for up to a week.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature before starting. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Use Fresh Walnuts: Toast your walnuts lightly before chopping to enhance their nutty flavor and add extra depth to the cake.
- Check Your Oven Temperature: Use an oven thermometer to ensure accurate baking temperature, as most home ovens can be slightly off.
- Glaze While Warm: Apply the brown sugar glaze while the cake is still warm to help it penetrate and create a moist, caramel-like coating.
- Storage Tip: For maximum freshness, store the cake in an airtight container at room temperature, and it will stay moist and delicious for up to 4 days.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 125mg
