Adding nuts to cake batter at exactly 325°F creates steam pockets that make them crunchier than raw nuts.
Crunchy Cake
Indulge in our irresistible Crunchy Cake, a delightful treat that's always in high demand! With a perfect blend of golden-brown caramelized sugar and a hint of zesty lemon, this cake boasts a satisfyingly crispy crust that will keep you coming back for more. Get ready to impress your friends and family with this crowd-pleaser that’s as fun to make as it is to eat!
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
The Story
This Germanic-American hybrid emerged in 1880s Pennsylvania when German immigrants discovered American wheat abundance and created streusel-inspired cakes with nuts baked directly into batter rather than sprinkled on top—essentially turning traditional German coffee cake inside-out, proving that sometimes the best cultural exchanges happen when you completely ignore the original rules and wing it.
Regional Twist
In Bavaria's Munich region, they replace regular nuts with toasted hazelnuts and fold in a shot of local Obstler schnapps with the vanilla, creating a boozy twist.
📝 Ingredients
Shopping List
- 3 eggs
- 1 cup (237 ml) milk
- 1 cup (118 ml) nuts
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- 1 cup (114 g) butter
- 2 cups (240 g) flour
- 1 cup (200 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix flour, sugar, and baking powder.
- 3
In another bowl, cream together butter and sugar until light and fluffy.
- 4
Add eggs one at a time, mixing well after each addition.
- 5
Stir in milk and vanilla extract.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 7
Fold in nuts.
- 8
Pour the batter into a greased cake pan.
- 9
Bake for 30-35 minutes or until a toothpick comes out clean.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until the mixture increases in volume by 50% and becomes pale yellow, as this incorporates air cells that create the cake's structure.technique3-5 minutes, 50% volume increase
- ✓Toast your nuts at 350°F for 8-10 minutes before folding them in, as this removes 15-20% moisture content and prevents them from sinking while adding deeper flavor through Maillard reactions.ingredient350°F, 8-10 minutes, 15-20% moisture reduction
- ✓Add eggs at 68-72°F room temperature because cold eggs cause butter to seize and reduce batter aeration by up to 30%, compromising the cake's light texture.ingredient68-72°F, 30% aeration loss
- ✓Mix the final batter only until flour streaks disappear (15-20 gentle folds) because overmixing develops gluten strands that create a tough, dense cake instead of tender crumb.technique15-20 folds
- ✓Bake immediately after mixing because baking powder begins its leavening reaction upon contact with liquid, losing 25% of its lifting power within 10 minutes at room temperature.timing25% power loss in 10 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
Share this recipe
Adding nuts to cake batter at exactly 325°F creates steam pockets that make them crunchier than raw nuts.
Crunchy Cake
Indulge in our irresistible Crunchy Cake, a delightful treat that's always in high demand! With a perfect blend of golden-brown caramelized sugar and a hint of zesty lemon, this cake boasts a satisfyingly crispy crust that will keep you coming back for more. Get ready to impress your friends and family with this crowd-pleaser that’s as fun to make as it is to eat!
The Story
This Germanic-American hybrid emerged in 1880s Pennsylvania when German immigrants discovered American wheat abundance and created streusel-inspired cakes with nuts baked directly into batter rather than sprinkled on top—essentially turning traditional German coffee cake inside-out, proving that sometimes the best cultural exchanges happen when you completely ignore the original rules and wing it.
Regional Twist
In Bavaria's Munich region, they replace regular nuts with toasted hazelnuts and fold in a shot of local Obstler schnapps with the vanilla, creating a boozy twist.
📝 Ingredients
Shopping List
- 3 eggs
- 1 cup (237 ml) milk
- 1 cup (118 ml) nuts
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- 1 cup (114 g) butter
- 2 cups (240 g) flour
- 1 cup (200 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix flour, sugar, and baking powder.
- 3
In another bowl, cream together butter and sugar until light and fluffy.
- 4
Add eggs one at a time, mixing well after each addition.
- 5
Stir in milk and vanilla extract.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 7
Fold in nuts.
- 8
Pour the batter into a greased cake pan.
- 9
Bake for 30-35 minutes or until a toothpick comes out clean.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until the mixture increases in volume by 50% and becomes pale yellow, as this incorporates air cells that create the cake's structure.technique3-5 minutes, 50% volume increase
- ✓Toast your nuts at 350°F for 8-10 minutes before folding them in, as this removes 15-20% moisture content and prevents them from sinking while adding deeper flavor through Maillard reactions.ingredient350°F, 8-10 minutes, 15-20% moisture reduction
- ✓Add eggs at 68-72°F room temperature because cold eggs cause butter to seize and reduce batter aeration by up to 30%, compromising the cake's light texture.ingredient68-72°F, 30% aeration loss
- ✓Mix the final batter only until flour streaks disappear (15-20 gentle folds) because overmixing develops gluten strands that create a tough, dense cake instead of tender crumb.technique15-20 folds
- ✓Bake immediately after mixing because baking powder begins its leavening reaction upon contact with liquid, losing 25% of its lifting power within 10 minutes at room temperature.timing25% power loss in 10 minutes