Walnut Cream Cheese Cake
A rich walnut cream cheese cake with a moist texture and a delightful nutty flavor, perfect for dessert gatherings or special occasions with a creamy, crunchy profile.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Sift together the flour, baking powder, and salt. Set aside.
- Cream the butter, then add cream cheese, grated lemon rind, and sugar. Beat until smooth.
- Beat in the eggs one at a time.
- Gradually add the dry ingredients to the creamed mixture, then stir in the chopped walnuts.
- Pour the batter into a 2-quart greased Bundt pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
Ensure your ingredients are at room temperature for a smoother batter. If you don't have cream cheese, mascarpone can be a suitable substitute. For a nut-free version, you can omit the walnuts or replace them with chocolate chips for added sweetness. Remember to keep the oven door closed while baking to prevent the cake from sinking.
Serving Suggestions
This Walnut Cream Cheese Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings or as a dessert after a hearty meal. Consider serving with Cucumber Dip Or Cucumber Sandwiches for a light, refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds; this will keep the cake moist.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Cream Cheese Cake contains roughly 942 calories, with 12g protein, 26g carbohydrates, and 91g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1285mg per serving (56% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may alter the texture of the cake, making it denser. You might want to use a mix of both for a lighter result.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, the cake is done. Baking times can vary slightly, so start checking a few minutes before the recommended time.
Is it possible to freeze the cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight 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).