Polly Cakes
Delicious walnut cupcakes with a rich brown sugar flavor, perfect for snack time or teatime gatherings, offering a moist texture and nutty crunch in every bite.
Ingredients
Instructions
- Combine eggs, brown sugar, flour, baking powder, and chopped walnuts in a mixing bowl.
- Stir to mix well until all ingredients are evenly incorporated.
- Fill paper baking cups half full in muffin pans.
- Bake at 375°F (190°C) for 12 to 15 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have walnuts, pecans or almonds can be great substitutes. You can also add a pinch of cinnamon for extra flavor. Make sure to beat the eggs well for better aeration, which will help the cakes rise nicely. Adjust baking time as needed based on your oven's performance.
Serving Suggestions
Serve Polly Cakes warm, drizzled with a touch of honey or maple syrup for added sweetness. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch experience, serve alongside Easy Sticky Buns and fresh fruit. These cakes are also excellent with coffee or tea as a midday snack.
Storage & Reheating
Store any leftover Polly Cakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, and they should stay fresh for up to a week. To reheat, place them in a microwave for about 10-15 seconds, or enjoy them at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Polly Cakes contains roughly 192 calories, with 3g protein, 44g carbohydrates, and 1g fat. It is a good source of calcium (10% 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?
Absolutely! While walnuts add a unique flavor and texture, you can substitute them with any chopped nuts you prefer, such as pecans or hazelnuts. Just be sure to adjust the quantity if you're using a nut that is more or less dense than walnuts.
What if I want to reduce the sugar?
You can reduce the brown sugar to 3/4 cup without significantly altering the taste. Alternatively, try using a sugar substitute that measures cup-for-cup with brown sugar, keeping in mind that this may impact the final texture.
Can I make these ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best rise and texture, it's recommended to bake them fresh. If you have baked cakes, they can be frozen for up to three months, just remember to thaw them before serving.
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).