Nut Cream Cake
Nut Cream Cake offers a moist, flavorful treat with ground walnuts and citrus rinds, ideal for special occasions or when craving a rich, nutty dessert.
Ingredients
Instructions
- Cream butter with sugar, then add the egg yolks and grated rinds; beat until light and fluffy.
- Sift flour, baking powder, and baking soda together.
- Stir 2 tablespoons of this dry mixture into the ground walnuts.
- Fold the nuts, dry ingredients, and sour cream into the egg yolk mixture.
- Beat the egg whites until stiff and fold them in lightly.
- Butter and flour a spring-form cake pan.
- Turn the batter into the prepared pan and bake at 350°F (175°C) for 1 hour, or until the cake tests done.
- Remove from the oven and let stand for 5 minutes.
- Remove the spring sides of the pan.
- Dust with powdered sugar before serving.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If walnuts are unavailable, try substituting with pecans or almonds. Ensure your butter is at room temperature for easier creaming. For a lighter cake, use egg whites only for folding in, as seen in recipes like Snickerdoodle Cookie. Remember to check for doneness with a toothpick.
Serving Suggestions
Serve the Nut Cream Cake dusted with powdered sugar for a beautiful finish. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, consider serving with fresh berries. This cake can be a lovely dessert after a meal of Colby Cheese Potatoes or as part of a tea time spread.
Storage & Reheating
Store any leftover Nut Cream Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Cream Cake contains roughly 374 calories, with 4g protein, 37g carbohydrates, and 24g fat. It is a good source of iron (15% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 910mg per serving (40% of the Daily Value).
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 instead of walnuts?
Yes, you can substitute walnuts with pecans, almonds, or even hazelnuts for a different flavor profile. Just make sure to grind them similarly to walnuts for the best texture in the cake.
What can I do if I don't have cake flour?
If you don't have cake flour, you can make a substitute by measuring 2 cups of all-purpose flour, removing 4 tablespoons, and adding 4 tablespoons of cornstarch. This will mimic the lightness of cake flour and work well in this recipe.
How do I know when the cake is fully baked?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick has wet batter, it needs more time in the oven.
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).