walnut cake

The delicious combination of walnuts and cinnamon make this the perfect coffee cake.

Cinnamon Walnut Coffee Cake

TOPPING

sugar ((155 grams))

cinnamon

walnuts ((80 grams))

BATTER

flour ((375 grams))

baking powder

baking soda

salt

butter ((153 grams))

sugar ((250 grams))

eggs

greek yogurt ((365 grams))

vanilla

Pre-heat oven to 350° (180° celsius), grease a 10" (4 liter) tube pan.

In a small bowl combine topping ingredients and set aside.

In a medium bowl with a whisk combine flour, baking powder, baking soda and salt.

In a large bowl cream butter and sugar at medium speed until fluffy, add eggs, one at a time, beating until light and creamy.

Add dry ingredients alternately with the greek yogurt and vanilla to the creamed mixture, mix with a wooden spoon until smooth.

Spread half the batter in the prepared tube pan, spoon 3/4 of the topping over batter. Cover with remaining batter and top with remaining topping.

Bake for approximately 60-65 minutes or until inserted toothpick comes out clean. After 50 minutes if it is not done but is becoming too brown cover with foil until baked. Cool. Enjoy!

This Royal Walnut Cake is truly delicious and loaded with toasted walnuts from top to bottom. The Russian buttercream frosting made with sweetened condensed milk is tantalizingly good!

Royal Walnut Cake (VIDEO Recipe)

Fisher Brand Walnuts (halves and pieces)

eggs ((large), room temp)

sugar

all-purpose flour

tsp baking powder

sweetened condensed milk ((2/3 of a 14 oz can))

water

tsp vanilla extract

unsalted butter ((3 sticks), softened at room temperature)

Tbsp rum (I used Bacardi golden rum*)

oz semisweet chocolate chips ((1/4 lb by weight,

heavy whipping cream

Toast 2 cups walnuts on a dry skillet over medium/high heat until fragrant and golden (5 minutes), tossing often. Cool to room temperature then finely chop or pulse in food processor.

Preheat oven to 350˚F. Line the bottoms of two 9" baking pans with parchment paper (do not grease the pan). In the bowl of a stand mixer fitted with whisk attachment, beat eggs for 1 minute until foam. With mixer on, add 1 cup sugar in a steady stream then beat on high speed 8 minutes. Batter will be fluffy and a thick ribbon will form when you lift up batter.

Whisk together 1 cup flour and 1/2 tsp baking powder and sift it into the egg mixture in 3 increments. Gently fold in 1/4 of your cooled chopped nuts and divide batter evenly between 2 prepared pans. Bake right away in fully preheated oven at 350˚F for 23-28 min(I find it's perfect at 25 min). Let rest in the pans 5 min then run a thin spatula or knife around the edges of pan to loosen cake and transfer cakes to wire rack to cool completely to room temp.

How to Make the Royal Walnut Cake:

In a small sauce pan, off the heat, whisk together 2 egg yolks, 3/4 cup condensed milk, 1 Tbsp water, and 1/2 tsp vanilla until smooth.

Place over low heat. Continue stirring frequently and stir constantly as it starts to thicken – DO NOT BOIL. When it’s ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 5-7 minutes. Remove mixture from heat and let custard cool completely to room temp. It will thicken more as it cools.

Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed until white and fluffy, scraping down the bowl as needed. Add room temp custard mixture 1 heaping Tablespoon at a time, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 minutes on high speed. Reserve 1 cup of cream and set aside (you'll use this to coat the top and sides of cake). Fold in 1/4 of your toasted cooled nuts into remaining big batch of cream.

How to Make Russian Buttercream:

Line the edges of a cake platter with strips of parchment paper (this will make cleanup easier). Place first cake layer on the platter and spoon half of the syrup evenly over the top. Top with all of your walnut buttercream and spread evenly. Add the next cake layer and spoon the remaining syrup over the top. Coat the sides and top of the cake evenly with remaining 1 cup of buttercream.

Apply the remaining finely chopped walnuts to the sides of the cake only, scooping it on with your hand and gently pressing for the nuts to adhere to the frosting. Now make your ganache (see below). Once ganache has rested 5-10 minutes, spread it evenly over the top of the cake, allowing some of it to drip down the sides of the cake. Let cake rest until ganache is set (you can refrigerate 30 min if desired).

Assembling the Walnut Cake:

Place 1/4 lb of chocolate chips in a heat-proof bowl. Pour 1/2 cup heavy cream into a small saucepan and bring to a simmer. When it's just at a uniform simmer, pour over the chocolate chips ensuring chocolate is fully submerged in cream. Cover bowl with lid and let sit at room temp 15 min then whisk until a silky chocolate sauce forms. Let ganache rest 5-10 min to thicken slightly but still be loose enough to pour over the cake and drip down the sides.

How to Make Chocolate Ganache:

With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.

Rum Cake

Cooking spray

All-purpose flour

c. chopped walnuts

yellow cake mix

vanilla pudding

c. (1 stick) butter, melted and cooled slightly

c. dark rum

(1 stick) butter

c. sugar

dark rum

This is a fantastic quick base recipe for a great rum cake.  My personal flares...butter spray and sugar to prepare bundt pan.  Saute and cook down pecans in butter and rum before adding to pan.  Adding glaze before turning out and soak was a fabulous idea MamaK.  Turn it out and Then soak it again.

I used this base recipe but used white cake, pistachio pudding and spiced rum.  Saute chopped pistachios, butter, sour cherries and spiced rum.  Use sour cherry juice for water in cake mix.  use cherry juice for sliced rum glaze as well.

Used Malibu coconut rum and cinnamon 👍🏻 It was gone in 2 days

https://streaming.hearstdigitalstudios.com/552fc700-7c39-4bd6-b9f8-1de41709231e/video_rover_16x9_1080p_hd_1636043136_56089.mp4

The perfect Rum Cake for your holiday table.

Easy Rum Cake

A moist and deliciously tropical hummingbird cake covered in cream cheese frosting and topped with easy pineapple flowers!

Hummingbird Cake

all purpose flour (330 grams)

tsp baking soda (12 grams)

salt (5 grams)

cinnamon (2 grams)

½ tsp all-spice (1 grams, optional)

½ tsp cardamom (1 grams, optional)

white sugar (133 grams)

brown sugar (200 grams)

sour cream (180 milliliters)

vegetable oil (180 milliliters)

tsp vanilla (10 milliliters)

pecans (125 grams, toasted!)

oz crushed pineapple (227 grams)

bananas (very ripe)

oz cream cheese (452 grams, room temp)

butter (226 grams, room temp)

tsp vanilla (5 milliliters)

lb confectioners sugar (800 grams plus more if needed/desired.)

pineapple

Preheat the oven to 350 degrees F. Cut parchment rounds for your pans and butter and flour the sides. You can make this cake with two eight inch pans or three six inch pans.  If using the smaller pans you will have enough extra batter for a few cupcakes.

Sift the flour, baking soda, salt and spices into a large bowl then whisk together and set aside.

Peel and mash your bananas in a small bowl.

Beat the sugars, oil, eggs, sour cream, and vanilla together in a large bowl.

Mix in the crushed pineapple, mashed bananas, and toasted pecan pieces into the wet mixture.

Add the wet ingredients to the dry ingredients. Mix together until combined and scrape the bowl down.

Divide the batter evenly into two buttered 8&quot; pans lined with parchment paper. You can also make this recipe with 3 six inch pans. If doing so you may will have enough extra batter for a few cupcakes.

Bake for about 40 minutes, or until a toothpick comes out clean.

Allow the layers to cool completely in the pan for about 5 minutes then invert onto a wire rack. Remove parchment paper and allow to cool completely.

For the Cake:

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Scrape the bowl down then add the confectioners sugar a few cups at a time and mix until smooth.

For the Cream Cheese Frosting:

Set oven to 220F. Cut the skin from a whole pineapple and remove the &quot;eyes&quot;. Use a sharp knife to cut very thin slices.

Pat each slice dry with paper towels and place on a baking sheet lined with a silicone mat or parchment paper.

Bake For 30 minutes then flip slices and place back in oven. Bake until most water is gone and the slices have shrunken. You will notice the pineapple has darkened to a golden brown when they are ready.

Place each slice in a mini muffin tin and press the center down. Allow to dry/set overnight.

For the Pineapple Flowers:

Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it&#x27;s best to chill the cake for a bit so it stabilizes.

Cover the cake in cream cheese frosting then smooth the side and top.

Press the chopped toasted pecans onto the lower part of the side.

Apply the pineapple flowers to the top of the cake. You can pipe a mound of frosting on the cake first to give the flowers some play of height.

For the Assembly:

https://www.youtube.com/watch?v=OF5Y97qtGyw

This delightful hummingbird cake with tropical notes of pineapple and banana is just so dreamy and delicious. I love the tanginess of the cream cheese frosting complementing a spiced cake with the crunch of toasted pecans; basically it has everything!

Recipe: https://preppykitchen.com/hummingbird-cake/

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Hummingbird Cake Recipe

Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

Ottolenghi's walnut cake recipe

eggs,

dark muscovado sugar (substitute dark brown sugar)

walnut halves, whizzed

lemon

amaretto

caster sugar

walnut halves

milliliters double cream

tsp caster sugar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6302925249001&=domain=del

5348771529001-6302925249001

Karydopita (Greek Walnut Cake) is a traditional syrup cake, loaded with crunchy walnuts and tantalizing spices. This is an easy to make syrup-soaked cake and so delicious!

Karydopita (Greek Walnut Cake)

butter (unsalted, at room temperature)

eggs (separated, at room temperature)

cognac

walnuts (roughly chopped (12 to 13 ounces))

breadcrumbs (plain

cinnamon (ground)

nutmeg (ground)

(ground)

lemon juice (freshly squeezed)

cloves

Cinnamon

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Lemon Juice

Preheat Oven:

Preheat Oven: Preheat the oven to 350°F and generously grease 9x13&quot; baking pan. Set aside.

Mix Wet Ingredients:

Mix Wet Ingredients: Add the sugar and butter to a large bowl and mix on medium-high speed until smooth and creamy. Add the egg yolks, one at a time, while continuing to mix. Add the cognac and mix until blended in.

Mix Dry Ingredients:

Mix Dry Ingredients: In another large bowl, combine the walnuts, breadcrumbs, baking powder, cinnamon, nutmeg, cloves and salt.

Combine Wet &amp; Dry Ingredients:

Combine Wet &amp; Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until well combined and smooth.

Add Egg Whites:

Add Egg Whites: Add the egg whites to another bowl and mix until stiff peaks form. Fold in the egg whites into the cake batter, a quarter at a time, with circular movements until finished.

Bake:

Bake: Pour the cake batter into the greased pan and transfer to the preheated oven. Bake for about 35 minutes, or until the cake is nicely browned. Test with a toothpick to make sure it&#039;s baked through.

Make Syrup:

Make Syrup: While the cake is baking, make the syrup. Add all the syrup ingredients together to a small saucepan and boil until the sugar is dissolved, stirring occasionally, over medium heat. Turn the heat down to medium-low and simmer the syrup for 5 minutes. Remove the cinnamon stick and cloves. Let the syrup cool while the cake is baking.

Finish:

Finish: As soon as the cake comes out of the oven, pour the cooled syrup over the entire cake. You could also pour hot syrup on a cool cake. Allow the cake to absorb all the syrup.

Serve:

Serve: Cut the cake into diamond shaped pieces and serve with walnut half on top and a scoop of vanilla ice cream.

A decadent two-layer banana cake with white chocolate chips and walnuts, filled and topped with creamy custard.

Heavenly Banana Walnut Cream Cake

all-purpose flour.

baking soda.

unsalted butter, softened.

granulated sugar.

eggs.

vanilla extract.

sour cream.

bananas, mashed.

walnuts.

white chocolate chips.

creamy custard.

banana, sliced for garnish.

walnuts for garnish.

Prep

Preheat oven to 350°F. Grease two 8-inch round pans. Whisk flour, baking soda, and salt.

Mix Wet

Beat butter and sugar until creamy. Add eggs and vanilla. Mix in bananas and sour cream.

Combine

Add dry ingredients to wet. Fold in walnuts and chocolate chips.

Bake

Divide batter between pans. Bake 30-35 minutes until done.

Assemble

Cool completely. Layer with custard, top with banana slices and walnuts.

Top 7 walnut cake recipes from across the web

The most viewed walnut cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cinnamon Walnut Coffee Cake

Royal Walnut Cake (VIDEO Recipe)

Rum Cake

Hummingbird Cake

Ottolenghi's walnut cake recipe

Karydopita (Greek Walnut Cake)

Heavenly Banana Walnut Cream Cake

Top 7 walnut cake recipes from across the web

The most viewed walnut cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Walnut Coffee Cake

Royal Walnut Cake (VIDEO Recipe)

Rum Cake

Hummingbird Cake

Ottolenghi's walnut cake recipe

Karydopita (Greek Walnut Cake)

Heavenly Banana Walnut Cream Cake

The most viewed walnut cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine