Indulge in Elegance: The Ultimate Creamy Turban Cake with Caramelized Cashew Topping
Prepare to be enchanted by a cake that’s as beautiful as it is delicious: our Turban Cake with Cashew Nuts. This exquisite creation combines a wonderfully creamy texture, a rich, deep flavor from brown sugar, and a show-stopping topping of perfectly caramelized cashews, subtly spiced with cinnamon. Baked in a distinctive turban (Bundt) pan, it emerges from the oven looking like a work of art, making it an ideal center-piece for any special occasion or a delightful accompaniment to your afternoon coffee.
Often referred to as a “coffee cake,” this Turban Cake is truly a match made in heaven for your favorite brew. Its moist crumb and decadent flavors complement the bitterness of coffee or tea beautifully, inviting you to slow down and savor every bite. The unique shape not only adds visual appeal but also helps to create an evenly baked cake with a lovely golden crust, ensuring perfection in every slice.
Why This Turban Cake Will Be Your New Favorite
There’s something truly special about a homemade cake, and this Turban Cake with Cashew Nuts elevates the experience. Beyond its stunning appearance, it offers a symphony of textures and flavors that will captivate anyone who tries it. Imagine a cake that’s not just sweet, but deeply flavorful, with the molasses notes of brown sugar adding complexity. Then, consider the luxurious crunch of caramelized cashews, providing a delightful contrast and a hint of warmth from the cinnamon. It’s a sophisticated treat that remains incredibly comforting and familiar.
This recipe isn’t just about baking a cake; it’s about crafting an experience. The process is straightforward enough for home bakers, yet the result is impressive enough to wow guests. The turban pan ensures a striking presentation with minimal effort, eliminating the need for elaborate frosting techniques. Just a simple dusting of powdered sugar, or letting the caramelized topping speak for itself, is all it takes to finish this masterpiece.
The Magic of Brown Sugar and Creamy Texture
At the heart of this Turban Cake is the generous use of brown sugar. Unlike white granulated sugar, brown sugar brings a moistness and a distinctive caramel-like flavor due to its molasses content. This is what gives the cake its “deep flavor” and incredibly creamy crumb, making it irresistibly tender. The brown sugar not only sweetens but also enriches the entire cake, ensuring it’s never dry or bland. It’s this foundational sweetness and richness that allows the other elements, especially the cashews, to shine.
The combination of butter, eggs, and milk with the flour and leavening agents creates a batter that bakes up beautifully light yet substantial. The creaming method, where butter and sugar are beaten until fluffy, incorporates air, contributing to the cake’s wonderful texture. This careful balance ensures that each slice is moist, flavorful, and melts in your mouth, a true testament to classic baking techniques.
The Irresistible Caramelized Cashew Topping
What truly sets this Turban Cake apart is its magnificent topping. A simple yet brilliant mix of chopped cashew nuts, brown sugar, flour, cinnamon, and butter forms a rich, crumbly layer that caramelizes beautifully during baking. As the cake bakes, this topping creates a fragrant, slightly sticky, and wonderfully crunchy crust that provides a delightful textural contrast to the soft cake below.
The cashews, with their naturally buttery flavor, become even more appealing when toasted and caramelized. The hint of cinnamon adds a subtle warmth that perfectly complements the nutty sweetness, making every bite an absolute pleasure. This topping isn’t merely decorative; it’s an integral part of the cake’s flavor profile, adding depth, crunch, and an aromatic allure that makes it utterly unforgettable.
Baking with a Turban (Bundt) Pan: Tips for Success
The turban baking form, also known as a Bundt pan, is key to this cake’s distinctive and elegant appearance. Its fluted design creates intricate patterns that make any cake look sophisticated without extra effort. However, to ensure your cake comes out perfectly, a few tips are crucial:
- Thoroughly Grease and Flour: This is the most important step for a successful release. Use softened butter or a baking spray specifically designed for Bundt pans. Make sure to get into all the nooks and crannies. Then, lightly dust with flour, tapping out any excess. For chocolate cakes, you can use cocoa powder instead of flour for a seamless look.
- Chill the Topping: As specified in the recipe, chilling the cashew topping in the mold before adding the batter helps it set and caramelize beautifully without sinking too much into the cake.
- Don’t Overfill: Leave about an inch of space from the top of the pan to allow for rising.
- Even Baking: A turban pan encourages even baking, but always monitor your oven. If your cake is browning too quickly on top, you can loosely tent it with aluminum foil.
- Cool Before Unmolding: After baking, let the cake cool in the pan for 5-10 minutes. This allows the cake to firm up slightly, making it easier to release. Then, invert it onto a wire rack to cool completely. Patience here is key to preventing breakage!
By following these steps, your Turban Cake will not only be delicious but also visually stunning, ready to impress.
Serving Suggestions and Occasions
This Turban Cake with Cashew Nuts truly shines as a coffee cake, making it perfect for brunch, afternoon tea, or as a delightful dessert after a light meal. Pair it with:
- A freshly brewed cup of coffee or espresso.
- A warm mug of spiced tea or herbal infusion.
- A scoop of vanilla bean ice cream for an extra touch of indulgence.
- A dollop of freshly whipped cream, perhaps lightly sweetened or flavored with a hint of vanilla.
- Fresh berries on the side for a pop of color and acidity to balance the richness.
Its elegant appearance makes it suitable for special occasions like birthdays, holiday gatherings, or simply a weekend treat. It’s also an excellent choice for potlucks or as a thoughtful homemade gift. No matter the occasion, this cake promises to bring joy and warmth to any table.
Storage and Make-Ahead Tips
To keep your Turban Cake fresh and delicious:
- Storage: Store the cooled cake in an airtight container at room temperature for up to 3-4 days. The topping will remain delightfully crunchy for the first day or two, softening slightly over time.
- Freezing: This cake freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Make-Ahead Topping: You can prepare the cashew topping in advance and store it in the refrigerator until ready to use, or even freeze it.
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📖 Recipe: Turban Cake with Cashew Nuts
VIDEO
RECIPE CARD
Andréa
Pin Recipe
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
Ingredients
Topping
- 50 grams dark brown sugar
- 50 grams cashew nuts , chopped
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons butter , unsalted, room temperature
Cake
- 325 grams flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 110 grams butter , unsalted, room temperature
- 100 grams sugar
- 125 grams dark brown sugar
- 2 eggs , size L
- 120 mL milk
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 the oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Grease the baking tin and dust with flour, ensuring full coverage for easy release.
Topping
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Mix the ingredients for the topping together with fingers until crumbly, then spread evenly in the bottom of the prepared turban mold.
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Put the mold in the refrigerator until use to ensure the topping sets and adheres well.
Cake
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In a bowl, gently stir the flour, baking powder, and salt together with a fork until well combined.
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In a second large bowl, mix the softened butter and both sugars (granulated and brown) with an electric mixer for about 3 minutes on high speed until light and fluffy.
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Add the eggs, one at a time. Mix thoroughly after each addition until fully incorporated (add the second egg only after the first is completely blended). Continue mixing for another minute.
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Add ⅓ of the flour mixture to the wet ingredients and mix into the batter on a low setting until just combined. Do not overmix.
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Then add 60 mL of milk (half of the total milk) and mix it again on low speed until just incorporated.
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Repeat this process: add another ⅓ of the flour mixture and mix, then add the remaining 60 mL of milk and mix. Finish by adding the last ⅓ of the flour mixture and mix until just smooth. Pour the batter carefully into the chilled turban cake tin, distributing it evenly.
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Bake for approximately 45 minutes in the preheated oven.
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The cake is perfectly baked when a wooden skewer or toothpick inserted into the center comes out clean and dry, with no wet batter clinging to it.
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Allow the cake to cool in the pan for about 5-10 minutes before carefully inverting it onto a wire rack to cool down completely to room temperature. This helps prevent breakage and ensures a clean release.
Nutrition
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