Walnut Cake

Name: Walnut Cake
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter; 6 tablespoons raw sugar; 7 cups walnut halves; ¾ cup all-purpose flour; 1½ cups almond flour; ¾ cup granulated sugar; 6 whole large eggs; ¾ cup heavy cream; ½ cup plain whole-milk yogurt; 1 teaspoon kosher salt; 1 whole vanilla bean; 1 serving whipped cream; Ingredient info: Almond flour is available at some supermarkets and at natural foods stores and specialty markets.

A rich and nutty cake made with ground walnuts and almond flour, finished with a raw sugar topping and served with whipped cream. This elegant dessert combines the hearty flavor of walnuts with the delicate richness of vanilla and cream.

12 servings

1 hr 15 min

Published October 4, 2025

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Ingredients

•1 cup unsalted butter
•6 tablespoons raw sugar
•7 cups walnut halves
•¾ cup all-purpose flour
•1½ cups almond flour
•¾ cup granulated sugar
•6 whole large eggs
•¾ cup heavy cream
•½ cup plain whole-milk yogurt
•1 teaspoon kosher salt
•1 whole vanilla bean
•1 serving whipped cream
•Ingredient info: Almond flour is available at some supermarkets and at natural foods stores and specialty markets.

Cooking Instructions

1.
Preheat oven to 350°F. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.
5 min
2.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1-2 minutes. Add almond flour; pulse to blend. Set aside.
5 min
3.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2-3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1-2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.
10 min
4.
Bake until cooked through and a tester inserted into center comes out clean, 50-55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
55 min

Walnut Cake

12 servings

1 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup unsalted butter

•6 tablespoons raw sugar

•7 cups walnut halves

•¾ cup all-purpose flour

•1½ cups almond flour

•¾ cup granulated sugar

•6 whole large eggs

•¾ cup heavy cream

•½ cup plain whole-milk yogurt

•1 teaspoon kosher salt

•1 whole vanilla bean

•1 serving whipped cream

•Ingredient info: Almond flour is available at some supermarkets and at natural foods stores and specialty markets.

Cooking Instructions

Preheat oven to 350°F. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.

5 min

Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1-2 minutes. Add almond flour; pulse to blend. Set aside.

5 min

Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2-3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1-2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.

10 min

Bake until cooked through and a tester inserted into center comes out clean, 50-55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.

55 min