Simple Nut Cake (Very Old Recipe)

This very simple nut cake was passed on to me. It was passed on by another user from the German platform nebenan.de. I didn’t specifically ask her for this recipe, but she wanted to introduce me to this recipe from her great grandmother she is still making regularly. Of course I was happy to receive said recipe. Especially in fall and winter I do enjoy a simple nut cake. As is often the case with old recipes, there were no instructions. I simply assumed that it follows the regular creaming method, which means that you first beat butter with sugar, add eggs and lastly flour and all other dry ingredients. I have to admit, I was pleasantly surprised how nice it tasted. I believe adding milk makes it so moist and delicious.

When I made this cake, I realized that I don’t have very many simple cakes on the blog that follow the creaming method. I think this has mainly to do with the fact that I prefer fruity cakes. If I am offered a choice, I will go for the fruity flavor. However, I do have a few on the blog, such as this moist lemon cake, this German eggnog cake, this marbled cake or this chocolate bundt cake with pears. Apparently by adding milk at the end, it becomes extra fluffy and moist. Kindly note that my husband requested this simple cake for his birthday, this is how good it is. I hope you enjoy it as much as we did.

Print Recipe

Simple Nut Cake

Prep Time: 20min – Cooking Time: 1hr – Total Time: 1hr 20min

This simple nut cake follows the regular creaming method, followed by eggs and the dry ingredients added last.

Ingredients

• 120 grams of butter, at room temperature
• 180 grams of regular sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 250 grams of all-purpose flour
• 100 grams of ground hazelnuts (or almonds)
• 2 teaspoons of baking powder
• 120 grams of milk
• 100 grams of semi-sweet chocolate
• 1 tablespoon of neutral oil
• Optional: roughly chopped hazelnuts/almonds for decoration

Instructions

1

Preheat oven to 180 degrees Celsius. Grease a loaf pan (23cm) with oil.

2

Beat the soft butter with the sugar until light and fluffy. Mine was still cold, it took me about four minutes. Add vanilla extract and one egg and beat on high for about 30-60 seconds. Repeat with the remaining two eggs. Add flour, hazelnuts/almonds, and baking powder with a dash of milk, only mix slowly and for a short period of time. While mixing, add the remaining milk. Only mix until combined. Bake on the lower rack for about 55-60 minutes, an inserted toothpick should come out clean. Let cool and release from form.

3

Melt chocolate with oil on low and pour over cake, sprinkle with additional nuts and enjoy.

4

If kept airtight, the cake will keep for a few days. It can also be frozen, best without any glaze.