Sour Cream Walnut Cake
A moist, flavorful walnut cake with a hint of orange and a rich sour cream base, perfect for special occasions or teatime treats, appealing to nut lovers and citrus fans.
Ingredients
Instructions
- Grease two 9-inch round layer pans and dust with flour.
- Sift together the cake flour, baking soda, and baking powder on wax paper.
- In a large bowl, combine the butter, vegetable shortening, sugar, and eggs.
- Beat on high speed for 3 minutes until the mixture is light and fluffy.
- Beat in the grated orange rind.
- Combine sour cream and milk in a separate bowl.
- Stir the flour mixture into the batter, alternating with the sour cream mixture, beginning and ending with the flour.
- Stir in the chopped walnuts.
- Scrape the batter into the prepared pans.
- Bake for 30 minutes or until the top springs back when touched.
- Let the cakes cool and then ice with Butter Rum Frosting.
Tips & Substitutions
For a lighter cake, you can substitute half the butter with applesauce or Greek yogurt. If you don’t have walnuts, pecans or almonds work as great alternatives. Ensure your ingredients are at room temperature for a smoother batter. Be careful not to overmix once you add the flour, as this can make the cake dense.
Serving Suggestions
This Sour Cream Walnut Cake pairs beautifully with Butter Rum Frosting, enhancing its richness. Serve it alongside a cup of coffee or tea for afternoon tea. It also makes a great dessert after a hearty meal, perhaps alongside a light fruit salad or a scoop of vanilla ice cream.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. When reheating, gently warm slices in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Walnut Cake contains roughly 980 calories, with 11g protein, 110g carbohydrates, and 55g fat. It is an excellent source of iron (43% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 863mg per serving (38% 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 regular cream instead of sour cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream. However, if you prefer a thicker consistency, choose Greek yogurt. This will maintain the moisture and richness of the cake.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure.
What can I use instead of orange rind?
If you don't have orange rind, lemon zest is a suitable substitute, giving a refreshing citrus flavor. Alternatively, you could use vanilla extract for a different but delightful taste.
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).