Marbled pound cake with caramel and nuts

Name: Marbled pound cake with caramel and nuts
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 10
Ingredients: Greek yogurt (at room temperature) 1.3 cups; Type 00 flour 2 cups; Butter (at room temperature) 5.3 oz; Sugar 1 cup; Cornstarch ½ cup; Baking powder 2 ½ tsp; Lemon peel 1; Eggs (about 4 medium, at room temperature) 7.8 oz; Unsweetened cocoa powder 3 ½ tsp; Fresh liquid cream 1.7 tbsp; Sugar 1 ½ cup; Water 0.3 cup; Fresh liquid cream (at room temperature) 0.6 cup; Butter at room temperature 1.8 tbsp; Fine salt 1 pinch; Hazelnuts &frac18; cup; Unsalted pistachios 1 ½ tbsp; Walnut kernels 0.7 oz; Almonds 1 ½ tbsp; Cashews 2 ½ tbsp

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Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 20 min
Serving: 10
Cost: High

PRESENTATION

There's something about a marbled plumcake that just feels right for a cozy day. You know, imagine a slice that's both moist and comforting, perfect with a warm drink. Plus, this version takes it up a notch by swirling a rich mou sauce—think of it as an extra buttery caramel—through the batter. Super tasty! The yogurt gives it an unbelievably tender texture, and the bits of dried fruit and nuts add a satisfying crunch. It's like a mashup of a classic marble cake with caramel and nuts and those festive English Christmas desserts everyone loves. Really, it’s sweet but not too rich. The caramel gives it a refined touch, making it perfect for a rustic breakfast table in December.

Cutting into this cake—seriously good—reveals little rivers of caramel and crunchy nut bits. A sight that makes everyone eager for a slice. Different families have their own versions—some like more dried fruit, others add extra nuts—but it always results in a caramel nut cake that's hard to resist. And look, whether it's part of a big holiday breakfast or an afternoon treat with hot chocolate or tea, it fits seamlessly into winter traditions. So here's the thing, the flavors evoke nostalgia, like snow falling and fires crackling in a quiet village.

Compared to a regular marble cake, this one has a golden, slightly sticky texture, combining crunchy nuts with soft, buttery cake. And the sauce? Feels a bit special, thanks to the sweet caramel swirl in every slice. Fans of a good moist marbled cake or those searching for an easy marble cake recipe for the holidays often come back to this one. It is just indulgent enough to make an ordinary day feel festive and sweet. Pretty much a winner. Can't go wrong.

INGREDIENTS

for a loaf pan 10x4x4 inches: Greek yogurt 1.3 cups (320 g) - (at room temperature); Type 00 flour 2 cups (250 g); Butter 5.3 oz (150 g) - (at room temperature); Sugar 1 cup (200 g); Cornstarch ½ cup (70 g); Baking powder 2 ½ tsp (12 g); Lemon peel 1; Eggs 7.8 oz (220 g) - (about 4 medium, at room temperature)

for cocoa batter: Unsweetened cocoa powder 3 ½ tsp (15 g); Fresh liquid cream 1.7 tbsp (25 g)

for glazing: Sugar 1 ½ cup (300 g); Water 0.3 cup (75 g); Fresh liquid cream 0.6 cup (150 g) - (at room temperature); Butter 1.8 tbsp (25 g) - at room temperature; Fine salt 1 pinch; Hazelnuts ⅛ cup (20 g); Unsalted pistachios 1 ½ tbsp (20 g); Walnut kernels 0.7 oz (20 g); Almonds 1 ½ tbsp (20 g); Cashews 2 ½ tbsp (20 g)

Preparation

How to prepare Marbled pound cake with caramel and nuts

To prepare the marbled pound cake with caramel and nuts, start with the batter: in a bowl, use electric beaters to work the softened butter at room temperature, adding the lemon zest and sugar 1. It will take about 10 minutes for the mixture to become frothy. Gradually add the eggs (slightly beaten), while continuing to work with the beaters 2, and you should obtain a whipped and homogeneous mixture 3.

It's time to incorporate the dry ingredients: sift the flour, starch with the baking powder 4, and combine with the rest using a spatula 5. When the mixture starts to thicken, you can also pour in the Greek yogurt 6 and incorporate it with the spatula.

Divide the mixture into two bowls 7, sift the cocoa powder in one 8 and add the liquid fresh cream 9 which will help balance the softness of the cocoa batter.

Mix the cocoa batter well 10. Carefully butter a loaf pan 10x4x4 inches 11 and pour the two batters into two different piping bags: start with the light batter, properly filling the base 12.

Continue alternating layers with the cocoa one 13 and proceed in this way until the batters are finished, always alternating them. Now you can marble them, using a spatula to create swirls, to mix the two batters 14. Close the lid of the pan 15. Bake the pound cake for 60 minutes, in a preheated static oven at 340°F.

Now place all the nuts in a mixer cup 16 and blend 17 to obtain coarse crumbs. Proceed to make the caramel: pour sugar and water into a saucepan 18.

Cook without stirring, until boiling 19 or if you need to stir, use a wooden spoon. When it turns a beautiful amber color 20, proceed to remove it from the heat and pour in the liquid fresh cream at room temperature, a little at a time 21. In this phase, we recommend being careful as the thermal shock might cause it to boil vigorously.

Once you've finished adding the cream and mixing the ingredients, you can pour in the butter off the heat 22, stir and add salt 23 then the nuts 34.

Mix well 25 and transfer everything into a large bowl 26. Once ready, take the pound cake out of the oven, remove the lid, and let it cool for about 10 minutes 27.

Then you can unmold and let it cool on a rack 28, then pour the caramel with nuts over the entire pound cake, making sure to place a tray under the rack, so as to collect the excess that will not remain on the dessert 29. Wait for it to set. Your marbled pound cake with caramel and nuts is ready to be enjoyed!

Storage

The marbled pound cake with caramel and nuts keeps for 2 days under a glass dome.

It can be frozen in portions, possibly without the caramel topping.

Advice

If you don't have a loaf pan with a lid, you can use a normal loaf pan and then cover it with aluminum foil or parchment paper during baking: this will help maintain the right moisture in the pound cake!

For the translation of some texts, artificial intelligence tools may have been used.