Black Walnut Sour Cream Cake
A rich black walnut sour cream cake with moist texture and nutty flavor, perfect for special occasions or as a decadent treat for walnut lovers.
Ingredients
Instructions
- Preheat oven to 300°F.
- Separate the egg whites from the yolks.
- Beat the egg whites with 1 cup of sugar until stiff peaks form.
- Set aside the beaten egg whites.
- In a large bowl, mix softened butter and remaining sugar until fluffy.
- Add egg yolks one at a time, mixing until well blended.
- Add soda to sour cream and then add to the butter-sugar mixture, alternating with sifted flour.
- Fold in vanilla extract, chopped black walnuts, and beaten egg whites gently.
- Pour the batter into a greased and floured tube pan.
- Bake for 1 1/2 hours.
- Turn off the oven and leave the cake inside for 1 minute more.
- Remove the cake and leave it upright for 15 minutes.
- Cool the cake for 1 hour before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks without any yolk contamination. If black walnuts are unavailable, you can substitute with pecans for a milder flavor. When combining ingredients, alternate adding the sour cream mixture and flour to maintain a smooth batter. Always use room temperature ingredients for best results.
Serving Suggestions
This Black Walnut Sour Cream Cake is delightful on its own, but you can elevate it with a scoop of vanilla ice cream for a delicious dessert pairing. It also goes well with a side of Petit Pea Salad for a refreshing contrast. Dust with powdered sugar or drizzle with a simple glaze for added visual appeal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Sour Cream Cake contains roughly 555 calories, with 8g protein, 67g carbohydrates, and 24g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, while black walnuts add a distinctive flavor, you can substitute them with chopped pecans or even almonds if you prefer a milder taste. Keep in mind that the texture and flavor profile will change slightly with the substitution.
Why do I need to separate the eggs?
Separating the eggs allows you to whip the egg whites to stiff peaks, which helps incorporate air into the batter, resulting in a lighter and fluffier cake. This technique is essential for achieving the desired texture in this recipe.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure your oven temperature is accurate and bake the cake until a toothpick inserted in the center comes out clean. Also, avoid overmixing after adding the egg whites to maintain the structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).