Toasted Nut Spice Cake

Indulge in the warm, spiced flavors of autumn with this Toasted Nut Spice Cake, a showstopping dessert that combines tender crumb, aromatic spices, and the irresistible crunch of toasted pecans or walnuts. Perfectly balanced with cinnamon, nutmeg, and cloves, this cake achieves its moist, fluffy texture from rich buttermilk and a hint of vanilla. Each bite offers a delightful medley of sweetness and nuttiness, making it the ultimate centerpiece for holiday gatherings or cozy tea time. Ready in just over an hour, this easy-to-make bundt or loaf cake is finished with a light dusting of powdered sugar for a simple yet elegant touch. Whether served fresh out of the oven or cooled to perfection, this dessert will have everyone reaching for seconds. Keywords: spice cake, toasted nuts, fall dessert, moist cake, holiday baking, easy bundt cake.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 0.75 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 1 cup pecans or walnuts, toasted and chopped
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a standard loaf pan, ensuring all crevices are well coated.

Step 2

Spread the nuts (pecans or walnuts) onto a baking sheet and toast them in the oven for about 5-7 minutes, or until fragrant. Allow them to cool, then chop coarsely.

Step 3

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Step 4

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.

Step 5

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Step 6

Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

Step 7

Fold in the toasted nuts gently with a spatula to ensure an even distribution.

Step 8

Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 9

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.

Step 11

If desired, dust the top of the cooled cake with powdered sugar before serving.

Nutrition Facts

Serving size	1263.4 grams (1263.4g)

Amount per serving	% Daily Value*
Calories	4547

Total Fat 249.20g	319%
Saturated Fat 108.10g	540%
Polyunsaturated Fat 0.50g
Cholesterol 972mg	324%
Sodium 3012mg	131%
Total Carbohydrate 532.60g	194%
Dietary Fiber 20.30g	73%
Total Sugars 330.30g
Protein 65.30g	131%

Vitamin D 250IU	1250%
Calcium 630mg	48%
Iron 18mg	99%
Potassium 1466mg	31%

*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.

Source of Calories

Fat: 48.4%

Protein: 5.6%

Carbs: 46.0%