Walnuts & Cream Pound Cake

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Servings: 12 Difficulty: Advanced
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A dense, buttery pound cake with a crunchy walnut crust and rich cream cheese filling
Walnuts & Cream Pound Cake recipe image
Walnuts & Cream Pound Cake recipe image
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Walnuts & Cream Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 512.5

Description

This decadent pound cake combines the classic comfort of a dense, moist crumb with the sophisticated crunch of a black walnut and coconut crust. The batter is enriched with cream cheese for an extra layer of tangy richness that balances the sweetness of the brown sugar crust. It features a generous topping of finely chopped walnuts and dried coconut that caramelizes beautifully during baking. Perfect for afternoon tea, holiday gatherings, or as a show-stopping dessert for special occasions, this cake holds its shape well and tastes even better the next day. The combination of textures and flavors makes it a memorable treat for any crowd.

Ingredients

Directions

  1. Preheat oven to 325F (165C). Grease a 9x5x3-inch loaf pan thoroughly.
  2. In a small mixing bowl, combine 1/3 cup softened margarine, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, dried coconut, and chopped walnuts.
  3. Blend the crust mixture until well combined. Set aside 1/4 cup of this mixture for the topping.
  4. Press the remaining crust mixture firmly onto the bottom and sides of the prepared loaf pan. Refrigerate while preparing the cake batter.
  5. In a medium bowl, sift together 1-1/2 cups flour, baking powder, and salt. Set aside.
  6. In a large bowl, cream together 1/2 cup butter (or margarine) and 3 ounces cream cheese until smooth.
  7. Gradually add 3/4 cup sugar to the butter mixture and beat until light and fluffy.
  8. Add eggs one at a time, beating well after each addition until fully incorporated.
  9. Add half of the flour mixture to the wet ingredients and blend on low speed until just combined.
  10. Blend in the milk and vanilla extract, mixing until smooth.
  11. Add the remaining flour mixture and blend until just combined. Do not overmix.
  12. Pour the batter into the prepared pan over the refrigerated crust layer.
  13. Sprinkle the reserved 1/4 cup crumb mixture evenly over the top of the batter.
  14. Bake in the preheated oven for 60-70 minutes, or until the cake is golden brown and springs back when lightly touched in the center.
  15. Cool the cake in the pan for 10 minutes.
  16. Remove the cake from the pan and place it upside down on a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 512.5kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 13.4g67%
Cholesterol 0.0mg0%
Sodium 236.8mg10%
Total Carbohydrate 52.2g18%
Dietary Fiber 3.2g13%
Sugars 39.2g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a different flavor profile, substitute 1 teaspoon of pure orange extract or rum extract for the vanilla extract in the batter.

Serve this cake plain, or drizzle with a simple lemon sauce for a bright, citrusy contrast to the rich cake.

Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Ensure butter and cream cheese are at room temperature for a smooth, creamy batter. Do not overmix the batter once the flour is added, as this can make the cake dense and tough.

Keywords: pound cake, walnut cake, cream cheese cake, coconut dessert, baking, christmas cake, holiday dessert, moist cake, crumb topping, afternoon tea, classic dessert, nutty flavor, rich cake, loaf cake, make ahead, comfort food, sweet treat, family recipe, oven baked, indulgent
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