Servings: 8 slices
Calories: 320kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Loaf pan (23x13 cm)
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 200 g cream cheese
- 200 g sugar
- 3 large eggs
- 200 g butter at room temperature
- 1 teaspoon vanilla essence
- 250 g wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g thickly chopped nuts walnuts or pecans work great
- ½ cup milk
Instructions
- Preheat your oven to 180°C (350°F) and grease a 23x13 cm loaf pan with butter or non-stick spray, lining it with parchment paper.
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy, then add sugar gradually and mix until dissolved.
- Crack in the eggs one by one and mix well after each addition, then stir in the vanilla essence.
- In another bowl, whisk together the flour, baking powder, and salt, then slowly add these dry ingredients to the wet mixture, alternating with the milk.
- Fold in the chopped nuts using a spatula, being gentle not to break them up too much.
- Pour the batter into the prepared mold, smooth the top, and bake for 40-50 minutes, covering with foil if the top browns too quickly.
- Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a smoother batter, ensure all ingredients are at room temperature.
Toasting the nuts before folding them into the batter enhances their flavor.
Avoid overmixing the batter; this helps keep the cake light and airy.
Dust with powdered sugar for a nice finish or top with whipped cream before serving.
Store leftovers in an airtight container for up to 3 days, or freeze wrapped slices for up to 2 months.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 10IU | Calcium: 4mg | Iron: 6mg
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