Sonia'S Yummy Cake
A rich, nutty cake with a tender crumb, perfect for special occasions or teatime, featuring walnuts and a buttery vanilla flavor that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 300°F.
- In a large mixing bowl, cream together butter and powdered sugar.
- Add eggs and beat until light and fluffy.
- Combine dry ingredients, except nuts, gradually.
- Add dry ingredients and vanilla to the creamed mixture.
- Sprinkle nuts on the bottom of a lightly greased 9 x 5 x 4 inch loaf pan.
- Pour batter into the pan.
- Sprinkle nuts on top of the batter.
- Bake at 350°F for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter cake, consider using half the amount of butter and replacing it with unsweetened applesauce. You can also substitute half of the cake flour with almond flour for added flavor and texture. If you prefer a different nut, pecans work well too. Ensure all ingredients are at room temperature for better incorporation.
Serving Suggestions
Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a unique twist, try serving it alongside Deb'S Buttermilk Pancakes for a brunch spread that your guests will love.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds until warm, or enjoy it cold with a drizzle of Butterscotch Topping for added sweetness.
Nutrition & Diet Analysis (per serving)
Each serving of Sonia'S Yummy Cake contains roughly 2702 calories, with 26g protein, 298g carbohydrates, and 137g fat. It is an excellent source of iron (75% of the Daily Value), calcium (64% of the Daily Value), and protein (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1160mg per serving (50% 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?
Yes, you can substitute walnuts with chopped pecans or almonds, depending on your preference. Just make sure to toast them lightly for enhanced flavor before adding them to the batter.
What can I do if the cake is too dense?
If you find the cake too dense, ensure you're not overmixing the batter once you've added the dry ingredients. Mixing just until combined helps maintain a lighter texture. Additionally, check that your baking powder is fresh, as expired leavening agents can affect the rise.
Can I freeze the cake for later?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. To enjoy, simply thaw it overnight in the refrigerator 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).