Nutty Bundt Cake Is a Real Crowd Pleaser!

nutty bundt cake
You can change the topping with a vanilla gaze or a dusting of confectioners’ sugar for different variations of this bundt cake.


This recipe  for my nutty bundt cake that I have for you today has always been a big hit whether I serve it to the family or friends.  This scrumptious filled cake may appear fancy with finely chopped walnuts in the center covered over with more moist yellow cake, but it is quite simple to make.

The toughest part to create this pound cake probably is chopping your walnuts. Although you can take out your food processor and also grind the nuts, I prefer finely chopping them to give a crunchier texture to my cake.  Either choice of a crunchier or smoother filling is just as wonderful so do experiment.

Your electric mixer will do the creaming.  The rest is just assembling ingredients and baking.  Waiting for that delicious smelling cake to come out of your oven is what I consider the hardest part about this  nutty bundt cake recipe.

You will need butter or margarine for this cake.  If you intend to use a margarine, read you package and make sure it is not a spread, which has too much water for baking.  Spreads never work.

I hope you print my recipe out and try it sometime because this nutty bundt cake is that good!


My Nutty Bundt Cake


Nut Filling:

1 cup of finely chopped walnuts
1 tablespoon of ground cinnamon
1/2 cup of brown sugar (light or dark)
1/4 teaspoon of ground nutmeg

Cake Batter:

1/2 pound (2 sticks) of margarine (not spread) or butter
4 cups of flour
2 cups of sugar
1/2 teaspoon of salt
1-1/2 teaspoons of baking powder
1 teaspoon of baking soda
5 large eggs
2 teaspoons of vanilla extract
1 pint of sour cream


Finely chop or grind your nuts and then mix the nut filling ingredients together.  Reserve two tablespoons to top your cake and set aside.

To prepare the cake, cream the margarine and sugar together thoroughly in another mixing bowl.

Add your eggs, beating in with your electric mixer, one at a time and creaming well.

Next, add the vanilla to the mixture.

Sift the dry ingredients (flour, baking powder, soda, and salt) and add alternately with the sour cream to your creamed mixture. Beat this until well combined.

Pour half of the batter into a well greased and floured 10-tube pan and then spoon all the nut filling over it before pouring the rest of the batter on top.  (If you like just a sprinkling of confectioners’ sugar or a vanilla glaze as a topping, then add the entire nut filling mixture instead of reserving a portion for the topping).

Sprinkle the reserved nut filling to top your cake before baking in a 350-degree oven for about 60-65 minutes or so, depending on how your oven is regulated.

Test to see if baked with a cake tester or a long slender knife to see if anything sticks.

Allow to cool in the pan for about ten minutes first before attempting to remove.



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