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Moist Cinnamon Walnut Nut Cake Recipe

Moist Cinnamon Walnut Nut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 33 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist Cinnamon Walnut Nut Cake is a delectable bundt cake, fragrant with warm cinnamon and nutmeg, packed with crunchy walnuts, and has complex caramel notes from brown sugar. Tangy buttermilk and rich sour cream guarantee unbeatable moisture, while a simple dusting of powdered sugar adds the perfect finish. It’s an easy-yet-impressive dessert for holidays, fall gatherings, or whenever you crave cozy comfort with a touch of nostalgia.

Ingredients

Units Scale

Dry Ingredients

  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Sugars

  • 1 cup brown sugar
  • 1 cup granulated sugar

Wet Ingredients

  • 150g unsalted butter, softened
  • 1/3 cup vegetable oil
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup full-fat sour cream

Add-ins

  • 2 cups chopped walnuts

For Finishing

  • Powdered sugar, for dusting (optional)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan very thoroughly, making sure to reach all the crevices for an easy release.
  2. Mix Dry Ingredients: In a large bowl, sift together cake flour, baking powder, kosher salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. Cream Butter and Sugars: In another large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale in color.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract until smooth.
  5. Incorporate Wet Ingredients: Add the vegetable oil, buttermilk, and full-fat sour cream to the butter mixture. Stir until everything is smooth and thoroughly combined.
  6. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Mix just until combined—don’t overmix, or the cake can become dense.
  7. Fold in Walnuts: Gently fold in the chopped walnuts, distributing them evenly throughout the batter for consistent crunch and flavor.
  8. Bake: Pour the batter into the prepared bundt pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Cool: Let the cake cool in the pan for 15 minutes to help it set. Then, carefully invert the cake onto a wire rack to cool completely.
  10. Finish and Serve: Once completely cooled, dust the top with powdered sugar for a classic finish. Slice and enjoy!

Notes

  • To toast the walnuts for added flavor, spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until fragrant and lightly browned.
  • Don’t skip thoroughly greasing and flouring your bundt pan—this helps release the cake beautifully.
  • The cake stays moist for several days—store it wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.
  • You can substitute pecans for walnuts if desired.
  • For extra spice, increase cinnamon or add a pinch of ground cloves.

Nutrition

  • Serving Size: 1 slice
  • Calories: 415
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 7g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 71mg

Find it online: https://recipes.mbeams.com/moist-cinnamon-walnut-nut-cake-recipe/