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Walnut Cake With Rosemary

Here's how you make Walnut Cake With Rosemary
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  • Servings: 16
  • Prep: 40m
  • Cook: 40m
  • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 3/4 cup walnuts
  • 1 cup whole wheat pastry flour ( see description)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup oil (canola oil)
  • 4 teaspoons fresh rosemary, very finely chopped
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest, freshly grated
  • 2 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 1/4 cups granulated sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 8: Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

  • Step 9: Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely.

  • Step 10: To serve, place cake on a plate and dust with confectioner's sugar and serve with fresh berries and a dollop of sweetened whipped cream.


Tips & Variations

Don't forget the following tips and variations.
  • One 10 inch (12 cup) Bundt pan

We hope you enjoy this recipe!

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