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“Black Walnut Sour Cream Cake”

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It’s late fall and early winter and it’s time for my favorite foods of the year. I may love summer berries, and always summer seafood, but fall and winter has those unctuous flavors that stick to your ribs.

If you’re walking around in the park or if you live in the country, you may see those big green orbs rolling around the ground. Black Walnuts are everywhere! They may be a little more difficult than regular walnuts to pick, but they have such a wonderful flavor. This flavor provides such a presence in any food you put it in. This cake works amazingly for breakfast, as well as dessert. It’s very moist, and the black walnuts give a beautiful aroma. It’s fall, and you know it!

 

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Ingredients:

2 Cups (1lb) Butter

3 Cups Packed Brown Sugar

¼ C Molasses

4 Large Eggs

2 t Vanilla Extract

4 C A.P. Flour

2 t Baking Powder

1 ½ t Ground Cardamom

1 T Ground Cinnamon

½ t Salt

2 ½ t Baking Soda

2 C Sour Cream

1 C Chopped Walnuts

1 ½ C Confectioner Sugar

¼ C Lemon or Orange Juice

1 t Vanilla Extract

 

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Cream the butter and 2 ¼ C of the brown sugar in the mixing bowl until it’s fluffy.

 

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Continue beating while adding the molasses, eggs and 2 t vanilla extract.

 

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Mix the cinnamon and the cardamom together. Sift together the flour, 2 t of the spice mixture, the baking soda, baking powder and the salt.

 

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Alternately add the sour cream and flour mixture, ending with the flour mixture. DO NOT OVER MIX!

 

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Combine the remaining brown sugar, spices and ¾ C of the walnuts. Set aside.

 

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Spoon enough batter into a greased and floured baking dish or bundt pan, to cover the bottom. Dot with the brown sugar and walnut mixture. If you’re using a bundt pan, sprinkle an even layer.

 

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Add another layer of batter and nut mixture, alternating and finishing with batter.

If you’re just using a baking dish, bake at 350 F for about an hour. If you’re using a bundt pan, it’s going to take about an hour and a half to two hours, or until a tester inserted into the cake comes out clean.

 

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Allow the cake to cool for about 20 minutes before turning out onto a serving platter.

 

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Mix the Lemon (orange) glaze. Add the Lemon juice and vanilla to the powdered sugar and whisk.

 

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Drizzle the glaze over the cake while it’s still warm so it can absorb into the outside of it. Spoon it back over the cake a few times if necessary.

 

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Top with the remaining walnuts.

 

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Slice and serve! This goes great with a steaming hot cup of black coffee on a cold morning. The smell of the black walnuts and the coffee filling your nose, makes any morning wonderful!

 

Tools used in this post:

Bundt Pan

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

Flour Sifter

 

[amd-zlrecipe-recipe:23]

      

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