I’m such a fan of any type of nuts and think they work so well with chocolate (leading of subject). I came across this recipe of walnut cake and come to think about it, it’s just like coffee and walnut cake but without the coffee! however this recipe is different as it has sour cream in it, which coffee and walnut cake recipes don’t.
I was worried this cake maybe quite dry but as it has a good amount of sour cream and also milk I thought there is quite a lot of moisture in that would benefit from it from it being a dry cake.
I liked this recipe as I thought the cake was moist and crumbly and there was a generous amount of walnuts which gave it a nice texture, so for those who love walnuts this would be a great cake for them and also the cake surprisingly wasn’t that sweet.
- 1 cup - sugar (I used castor)
- 267g - unsalted butter, at room temperature
- 3 - Eggs (I used medium)
- 2 tsp - vanilla
- 235g - sour cream (I used a 300ml sour cream tub and put it all in)
- 1/2 cup - milk
- 2 cups - plain flour
- 2 tsp - baking powder
- 1/2 tsp - baking soda
- 1/2 - salt
- 1 cup - chopped plain walnuts
- 1. Pre-heat the oven to 175°C and line either a bundt tin or 9" cake tin
- 2. In a stand mixer add the sugar and butter to a large bowl and cream together until pale and fluffy. Beat in the eggs and vanilla followed by the sour cream and milk.
- 3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Mix the dry ingredients into the wet and then fold in the chopped walnuts.
- 4. Pour the batter into the prepared tin and bake for approximately 45-50 minutes or until a toothpick comes out clean.
- 5. Allow the cake to cool before dusting with icing sugar.
