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  • Lucia Borzillo

Walnut Cake

Move over scones. I have a new favorite weekend bake. This Walnut Cake is perfect.

It almost tastes like a crumb cake, my all-time favorite breakfast treat.

This amazing recipe is from An Italian In My Kitchen site. I get the newsletters from the site and I save the recipes. Visit the site. You will not be disappointed.

The post for this cake on  An Italian In My Kitchen site suggests using hazelnuts or almonds. That will be my next attempt.


⅔ cup sifted flour all-purpose or cake flour, (I used the site's suggestion on making cake flour. For one cup of flour remove 2 tablespoons and add 2 tablespoons of cornstarch. Sift the two together. I removed 1 tbsp of flour and replaced it with 1 tbsp.)

1¼ teaspoon baking powder

1 pinch salt

1⅓ cups walnuts whole

½ cup granulated sugar

7¼ tablespoons butter (softened) if using unsalted butter then add ¼ teaspoon salt)

1 teaspoon vanilla extract

1 large egg (room temperature)

1 large egg yolk


Preheat oven to 350˚. 

Grease. and flour or spray or line with parchment paper a round cake pan or springform pan. I used an 8-inch round cake pan.

In a medium bowl whisk the flour, baking powder, and salt.

In a blender or food processor add the chopped nuts and half the sugar, and blend until finely chopped.

In a mixing bowl or stand mixer beat the remaining sugar and the softened butter until creamy, approximately 2-3 minutes, then add the vanilla, the egg, and the yolk one at a time,

Add the dry ingredients and beat for 4-5 minutes to combine, add the nuts and mix ti combine.

Transfer the batter to the prepared cake pan and bake for 30-40 minutes, until done. 

Check with a toothpick for doneness, if the toothpick is dry or with a few crumbs attached it's done. 

Let cool 15-20 minutes in the pan then move to a wire rack to cool completely.

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