A soft, buttery Walnut Cake filled with the rich flavor of toasted walnuts — this cake is perfect for tea time or as a dessert centerpiece. It’s moist, nutty, and simple to make with pantry staples.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 ½ tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter (softened) | ½ cup |
| Brown sugar | ¾ cup |
| Granulated sugar | ¼ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
| Chopped walnuts (toasted) | 1 cup |
| Greek yogurt or sour cream |
Instructions
- Preheat oven: Set to 180°C (350°F). Grease and line an 8-inch round cake pan.
Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy.
Add eggs: Add eggs one at a time, beating well after each addition.
Combine: Add dry ingredients alternately with milk. Stir in vanilla extract and crushed walnuts.
Bake: Pour the batter into the pan and bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool & serve: Let it cool on a wire rack before serving. Optionally, dust with powdered sugar or spread cream frosting.
Tips & Variations
- Add a tablespoon of honey for extra flavor.
- Mix in chopped dates or raisins for a fruity twist.
- Replace milk with buttermilk for a softer texture.
- Top with caramel glaze for a festive version.
Storage
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 2 months (wrap tightly in plastic).
Nutrition (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sugar | 15 g |
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