Walnut Bundt Cake

Diamond of California walnuts add a delightful flavor to this moist pound cake that is drizzled with a powdered-sugar glaze.

Walnut Bundt Cake
SERVINGS
8
YIELD
cake
by 1  person
add your rating
add a comment

Related Categories:

Bundt Cake, Cake, Desserts, Pound Cake
Ingredients
  • 1 1/2 cups plus 2 tablespoons Diamond of California walnuts
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup powdered sugar
  • 1 1/2 teaspoons water
Related Video
How to Bake a Cake from Scratch

Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

Directions
1. 
Preheat oven to 350 degrees F. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10-12 minutes. Let cool slightly, then chop coarsely. Leave oven set at 350 degrees F.
2. 
Butter bottom and sides of a 12-cup Bundt pan or a 10-inch diameter tube pan, or spray with vegetable oil spray. (If using a baking pan with a dark finish, reduce oven temperature to 325 degrees F.)
3. 
In a small bowl, whisk together flour, baking powder, and salt.
4. 
In a large bowl, beat butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition; beat in vanilla.
5. 
With mixer on low speed, add flour mixture in 3 portions, alternating with buttermilk. Stir in 1-1/2 cups of the toasted walnuts. Scrape batter into pan, smoothing the top. Bake until a skewer or knife inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack to cool completely in the pan. Invert onto a serving plate.
6. 
In a medium bowl, combine powdered sugar and water; whisk until smooth. Drizzle mixture over cake and sprinkle with the remaining 2 tablespoons walnuts.
Comments
Back to Top