Walnut Cake With Rosemary

40m
Prep Time

40m
Cook Time

1h 20m
Ready In

Recipe: #11154

November 15, 2013

Categories: Desserts, Cakes, Tube/Bundt, Walnut, Brunch, Christmas, Easter, Potluck, Oven Bake, Low Fat, Flour, Herbs, more

recipe by:
Mikekey

"A nutty flavored cake with a hint of rosemary. Be sure to use whole-wheat PASTRY flour, found in larger supermarkets and natural food stores. Regular whole-wheat flour will make the cake too tough. This uses 4 eggs total-2 whole and 2 whites only. (You can use reconstituted dried egg whites if desired.)"

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (61.3 g)
Calories 193.7
Total Fat - 8.4 g
Saturated Fat - 1.4 g
Cholesterol - 27.7 mg
Sodium - 136.4 mg
Total Carbohydrate - 27.2 g
Dietary Fiber - 1.4 g
Sugars - 16.6 g
Protein - 3.8 g
Calcium - 62.9 mg
Iron - 0.7 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Position rack in center of oven; preheat to 350°F

Step 2

Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.

Step 3

Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.

Step 4

Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.

Step 5

Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.

Step 6

Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale.

Step 7

With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly.