Irresistible Turban Cake with Caramelized Cashew Nuts: Your New Favorite Coffee Cake Recipe
Prepare to be enchanted by this exquisite Turban Cake with Cashew Nuts. This isn’t just any cake; it’s a creamy, deeply flavored delight crafted with rich brown sugar and crowned with an irresistible topping of caramelized cashew nuts, subtly spiced with cinnamon. Its elegant “turban” shape, achieved by baking in a special bundt or fluted pan, makes it as beautiful to behold as it is delicious to eat. Truly, this cake is the epitome of a perfect coffee cake, designed to elevate your coffee breaks and celebrate special moments.
The beauty of this cake lies not only in its visually appealing form but also in its harmonious blend of textures and tastes. The cake itself boasts a luxurious, creamy texture and a profound sweetness from the brown sugar, which lends a molasses-like depth that white sugar simply can’t match. Complementing this rich base is a generous layer of caramelized cashews, adding a delightful crunch and nutty flavor that’s beautifully enhanced by a whisper of cinnamon. This makes every slice a truly memorable experience, inviting you to savor each bite.
Whether you’re hosting a sophisticated brunch, celebrating a birthday, or simply looking for a show-stopping dessert to impress your guests, this Cashew Nut Turban Cake is an impeccable choice. It strikes the perfect balance between comfort food and gourmet indulgence, promising to become a cherished addition to your recipe repertoire. Get ready to bake a cake that looks as impressive as it tastes, perfect for sharing or enjoying all to yourself!
What is a Turban Cake (Gugelhupf/Kugelhopf)?
A Turban Cake, often known as a Gugelhupf or Kugelhopf in Central European countries, is a distinctive ring-shaped cake, traditionally baked in a special fluted pan. Its characteristic shape, resembling a turban or a Bundt cake, makes it a visually stunning centerpiece for any table. Historically, these cakes were a staple in various European cultures, particularly in Austria, Germany, Switzerland, and Alsace, where they were enjoyed for celebrations, holidays, and daily coffee rituals.
The origins of the Gugelhupf date back centuries, with early versions being yeast-leavened and often including dried fruits and nuts. Over time, countless variations have emerged, ranging from simple vanilla or lemon flavors to rich chocolate and fruit-filled concoctions. The turban cake pan itself, with its intricate ridges and central tube, helps the cake bake evenly while creating its iconic, elegant appearance. Our Cashew Nut Turban Cake takes inspiration from this rich tradition, offering a modern twist with its delightful brown sugar base and crunchy, caramelized cashew topping, making it a truly unique and appealing dessert.
Why This Cashew Nut Turban Cake Will Be Your New Favorite
This particular Turban Cake recipe stands out from the crowd for several compelling reasons. First, the use of brown sugar in the cake batter is a game-changer. Unlike white sugar, brown sugar contributes a unique moistness and a complex, caramel-like flavor that deepens with baking. This creates a cake that is not only sweet but also incredibly rich and satisfying, providing a perfect counterpoint to the buttery texture that makes every forkful so decadent.
Second, the star of this recipe is undoubtedly the caramelized cashew nut topping. Before the cake even goes into the oven, a mixture of chopped cashews, dark brown sugar, a touch of flour, and aromatic cinnamon is prepared and generously spread at the bottom of the greased turban pan. As the cake bakes, this topping caramelizes and adheres beautifully to the finished cake, creating a glorious, crunchy layer that offers a textural contrast to the soft, creamy cake. The hint of cinnamon woven into the topping adds a warm, inviting aroma and a subtle spice that perfectly complements the nutty sweetness of the cashews and the profound richness of the cake.
Finally, the sheer elegance of a Turban Cake cannot be overstated. Its beautiful fluted design, coupled with the glistening, golden-brown cashew topping, makes it an ideal choice for any gathering. It’s hearty enough to be a standalone dessert but refined enough to grace the most formal of tea parties. It truly embodies what a “coffee cake” should be: a perfect companion to a warm beverage, offering comfort and sophistication in every bite. This Turban Cake with Cashew Nuts isn’t just a dessert; it’s an experience.
Essential Ingredients for a Flawless Bake
Crafting this delightful Turban Cake requires a few essential ingredients, each playing a crucial role in achieving its perfect texture and flavor profile. Understanding their importance will help you appreciate the magic that unfolds in your kitchen.
- Dark Brown Sugar: This is absolutely essential for both the cake and the topping. Its high molasses content provides a deep, rich, moist, and slightly caramel-like flavor, contributing significantly to the cake’s signature taste and beautiful golden-brown hue.
- Cashew Nuts: The star of our irresistible topping! When chopped and caramelized, cashews offer a delightful crunch and a buttery, nutty flavor that truly elevates the cake. Ensure they are unsalted for optimal baking results.
- All-Purpose Flour: The fundamental building block, providing the necessary structure for the cake. In the topping, a small amount of flour helps to bind the other ingredients and create that perfect crumbly texture.
- Baking Powder: Our chosen leavening agent, ensuring the cake rises beautifully to achieve a light, airy, yet wonderfully creamy texture.
- Salt: A small but mighty ingredient. A pinch of salt doesn’t make the cake salty; instead, it meticulously balances the sweetness and enhances all the other flavors, making them pop.
- Unsalted Butter (Room Temperature): Crucial for a tender and moist cake. Room temperature butter creams effortlessly with sugar, incorporating air to produce a light and delicate crumb. For the topping, it’s vital for creating the perfect crumble consistency.
- Granulated Sugar: While brown sugar provides depth, granulated sugar contributes to the cake’s overall sweetness and helps achieve a delicate crumb structure.
- Large Eggs (Room Temperature): Eggs are fundamental for binding the ingredients, adding richness, and contributing to the cake’s structure and rise. Like butter, room temperature eggs emulsify much better with other ingredients, leading to a smoother, more consistent batter.
- Milk (Full-Fat, Room Temperature): Adds essential moisture to the batter, resulting in an incredibly creamy and tender cake. Full-fat milk is usually recommended for its richer flavor and contribution to the cake’s luscious texture.
- Ground Cinnamon: A subtle yet impactful spice for the cashew topping. It infuses warmth and a comforting aroma, perfectly complementing the rich nuts and brown sugar.
Expert Tips for Baking Your Perfect Turban Cake
Achieving a perfectly baked Turban Cake is easier than you might think, especially with a few insider tips. Follow these guidelines to ensure your cake turns out moist, flavorful, and beautifully presented every single time, making your baking experience both enjoyable and successful.
- Room Temperature Ingredients are Non-Negotiable: This is arguably the most critical tip for baking any successful cake. Ensure your butter and eggs are at true room temperature (softened butter, not melted; eggs not cold). Cold butter won’t cream properly with sugar, leading to a dense cake, while cold eggs can cause the batter to curdle. Take them out of the refrigerator at least 30-60 minutes before you start baking.
- Grease and Flour Your Pan Thoroughly: Turban (Bundt) pans, with their intricate designs, can be tricky. Use a generous amount of softened butter or a good quality baking spray, then dust it meticulously with flour, ensuring every crevice is coated. Tap out any excess flour. This crucial step prevents the cake from sticking and helps it release cleanly, preserving its beautiful, signature shape.
- Do Not Overmix the Batter: Once you begin adding the flour mixture, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry, and chewy cake rather than a tender one. A few small lumps are perfectly fine and often indicate a well-mixed, light batter!
- Alternate Dry and Wet Ingredients: Adding the flour and milk in stages, as instructed, helps to create a smooth, homogenous, and emulsified batter. This technique also minimizes the risk of overmixing the flour. Always start and end with a portion of the flour mixture for the best structure.
- Preheat Your Oven Accurately: An accurately preheated oven is absolutely crucial for even baking and a good rise. Use an oven thermometer to verify your oven’s actual temperature, as many ovens can vary significantly from their dial settings. Opening the oven door too frequently can also cause temperature fluctuations.
- The Skewer Test for Doneness: To accurately check if your cake is done, insert a wooden skewer or a thin toothpick into the thickest part of the cake (usually the center). If it comes out clean or with just a few moist crumbs attached, your cake is ready. If it’s wet with raw batter, continue baking for a few more minutes and retest.
- Cooling is Key: Patience is a virtue when cooling cakes. Don’t rush the cooling process. Let the cake rest in the pan for about 5-10 minutes after baking. This allows the cake to set and firm up before you carefully invert it onto a wire rack. Cooling completely on a wire rack ensures proper air circulation, preventing a soggy bottom and preserving the cake’s delicate texture.
- The Cashew Topping: Ensure the topping mixture is well-distributed and pressed lightly into the bottom of the pan before adding the batter. This ensures an even, beautiful layer of crunchy, caramelized cashews on top of your finished cake.
Serving Suggestions for Your Delightful Turban Cake
This Cashew Nut Turban Cake is delicious on its own, but it truly shines when paired with certain accompaniments. Its rich, deep flavors make it versatile for various serving styles, whether you’re aiming for a casual treat or an elegant dessert.
- The Classic Coffee Companion: As a quintessential coffee cake, it naturally pairs perfectly with a freshly brewed cup of coffee. The deep flavors of the brown sugar cake and the nutty topping beautifully complement the richness of coffee, making it an ideal treat for morning or afternoon breaks.
- Tea Time Elegance: For tea lovers, this cake is equally delightful with a robust black tea, a fragrant herbal blend, or even a classic Earl Grey. The cinnamon notes in the topping will enhance the aromatic experience.
- A Dollop of Cream: For an extra touch of indulgence, serve slices alongside a spoonful of lightly sweetened whipped cream or a generous scoop of creamy vanilla bean ice cream. The coolness and creaminess provide a lovely contrast to the warm, rich cake.
- Fresh Fruit Medley: Brighten up your plate by serving slices alongside a vibrant mix of fresh seasonal berries (strawberries, raspberries, blueberries) or sliced stone fruits. The fresh fruit offers a burst of freshness and a beautiful pop of color.
- Simple Dusting: If you prefer to keep it simple, a delicate dusting of powdered sugar over the cooled cake can enhance its visual appeal without adding too much extra sweetness, allowing the cake’s natural flavors to shine.
- Dessert Platter: For larger gatherings or special occasions, cut the cake into smaller, elegant slices and include it as part of a larger dessert platter with other sweet treats.
Storage Tips to Keep Your Turban Cake Fresh
To ensure you can enjoy your delicious Turban Cake with Cashew Nuts for as long as possible, proper storage is essential. Following these tips will help maintain its moistness and delightful texture.
- Room Temperature Storage: Once the cake has completely cooled, store it in an airtight container at room temperature. This will keep it fresh and moist for up to 3-4 days. Placing a slice of bread in the container can sometimes help absorb excess moisture and keep the cake fresh longer.
- Refrigeration: If your kitchen is particularly warm or humid, or if you simply prefer a slightly firmer cake, you can store it in an airtight container in the refrigerator for up to a week. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving.
- Freezing for Longer Enjoyment: This Turban Cake freezes wonderfully, making it perfect for meal prep or saving for future indulgence. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then wrap it again in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. Thaw at room temperature for several hours or overnight in the refrigerator before serving. You can also gently warm individual slices in a microwave or oven.
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Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C. You will also need a Turban or Bundt cake tin for that characteristic shape.
Ingredients
Topping
- 50 grams dark brown sugar
- 50 grams cashew nuts , chopped, for the crunchy caramelized layer
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter , room temperature
Cake
- 325 grams all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 110 grams unsalted butter , room temperature
- 100 grams granulated sugar
- 125 grams dark brown sugar
- 2 large eggs , room temperature
- 120 mL milk , full-fat, room temperature
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
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Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Allowing your oven to fully preheat ensures the cake bakes evenly from the start, contributing to a perfect rise and texture.
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Generously grease your turban (Bundt) baking tin with softened butter or baking spray, then dust thoroughly with all-purpose flour, tapping out any excess. This step is crucial for an easy release of your beautifully shaped cake.
Topping
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In a small bowl, combine the dark brown sugar, chopped cashew nuts, all-purpose flour, and ground cinnamon for the topping. Use your fingers to mix them together until a crumbly mixture forms. Evenly spread this delicious mixture into the bottom of the prepared turban baking tin.
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Place the prepared mold with the topping into the refrigerator. Chilling the topping helps it set and prevents it from melting too quickly when the warm cake batter is poured over it.
Cake
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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt with a fork until they are thoroughly combined. This ensures even distribution of the leavening agent and seasoning. Set aside.
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In a large separate mixing bowl, using an electric mixer, cream together the room temperature unsalted butter, granulated sugar, and dark brown sugar on high speed for about 3 minutes. Continue mixing until the mixture is light, fluffy, and pale in color. Remember to scrape down the sides of the bowl as needed to ensure everything is well combined.
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Add the large eggs, one at a time, mixing thoroughly after each addition. Ensure the first egg is fully incorporated into the batter before adding the second. Continue to mix for another minute until the mixture is smooth and appears emulsified, without any separation.
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Reduce your mixer speed to low. Add one-third of the dry flour mixture to the wet ingredients and mix only until it is just combined. It’s important not to overmix at this stage to keep the cake tender.
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Next, add 60 mL (which is half) of the room temperature milk and mix again on low speed until it is just incorporated. This alternation helps create a smooth batter.
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Repeat the process: add another one-third of the flour mixture, mix until just combined, then add the remaining 60 mL of milk, and mix again. Finally, add the last one-third of the flour, mixing just until no dry streaks remain in the batter. Immediately pour the smooth cake batter evenly over the chilled cashew topping in the prepared cake tin.
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Bake the cake in the preheated oven for approximately 45 minutes. Keep in mind that baking time may vary slightly depending on your specific oven, so it’s always a good idea to start checking for doneness a few minutes early.
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To verify doneness, insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with only a few moist crumbs attached. If it comes out wet with raw batter, continue baking for 5-10 minute intervals and retest.
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Once baked, let the cake cool in the tin for 5-10 minutes. This allows the cake to firm up slightly. Then, carefully invert it onto a wire rack to completely cool down to room temperature. This final cooling step is crucial, as it allows the caramelized cashew topping to fully set and prevent it from breaking when sliced.
Nutrition
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