Get ready to tantalize your taste buds with the most irresistible Sour Cream Walnut Cake that will make your kitchen smell like a bakery heaven! This moist, nutty masterpiece is about to become your new favorite dessert that combines the rich, creamy texture of sour cream with the delightful crunch of walnuts. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping cake that will have your family and friends begging for seconds – and the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x13-inch rectangular baking dish with butter or cooking spray. Dust the pan lightly with flour, tapping out any excess.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the sour cream to the mixture, mixing on low speed until just combined.
- Slowly fold in the dry ingredients, mixing until just incorporated. Be careful not to overmix the batter.
- Gently fold in 3/4 cup of the chopped walnuts, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle the remaining chopped walnuts on top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Nut Preparation: Lightly toast the walnuts before chopping to enhance their flavor and add an extra layer of nuttiness to your cake.
- Pan Preparation: Properly greasing and flouring the pan is crucial for easy cake removal and a perfect presentation.
- Checking Doneness: Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 42g
Protein: 9g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 95mg
