Ah, a nut-topped loaf cake—classic, crunchy, and perfect for breakfast, tea, or dessert. Here’s a simple, versatile recipe you can customize with your favorite nuts:
Ingredients
For the Cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup (180 ml) milk (or buttermilk for extra tenderness)
For the Nut Topping:
- ½ cup chopped nuts (walnuts, pecans, almonds, or a mix)
- 2 tbsp brown sugar (optional, for extra caramelized crunch)
- 1 tsp cinnamon (optional)
Instructions
- Preheat Oven:
- 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- Beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well.
- Stir in vanilla.
- Combine Wet & Dry:
- Add dry ingredients in three parts, alternating with milk in two parts. Mix until just combined—don’t overmix.
- Prepare Nut Topping:
- Mix chopped nuts with brown sugar and cinnamon (if using).
- Assemble:
- Pour batter into prepared loaf pan.
- Sprinkle nut mixture evenly over the top.
- Bake:
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Nut crunch: Toast the nuts lightly before topping for extra aroma.
- Flavor boosts: Add ½ tsp almond extract, orange zest, or ½ cup chocolate chips to the batter.
- Moistness hack: Brush the top with simple syrup or honey while still warm for a shiny, sticky nut glaze.
- Mix-ins: Raisins, dried cranberries, or shredded coconut pair beautifully with nuts.
If you like, I can give a “banana-nut loaf cake” version with a brown sugar glaze” that’s ultra-moist and has that bakery-level wow factor.
Do you want me to create that version?
