Components:
Two cups of all-purpose flour
One cup of sugar granules
One cup of brown sugar
One cup of softened unsalted butter
Four big eggs
One cup of whole milk
One teaspoon of vanilla extract
Two tsp baking powder
Half a teaspoon of baking soda
Half a teaspoon of salt
One teaspoon of cinnamon, if desired for taste
One and a half cups of chopped walnuts (toasted for taste)
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Directions:
Warm up the oven.
Set the oven temperature to 175°C (350°F). Grease and flour a loaf pan or a 9-inch round cake pan.
Get the walnuts ready.
In a dry skillet, toast the walnuts for 3–4 minutes over medium heat, or until aromatic. After letting them cool, cut them finely.
Combine the dry ingredients.
Mix the flour, baking soda, baking powder, salt, and cinnamon (if using) in a medium-sized bowl. Put aside.
Sugar and Cream Butter
Beat the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes.
Add the vanilla and eggs.
Beat thoroughly after adding each egg one at a time. Add the vanilla extract and stir.
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Warm up the oven.
Set the oven temperature to 175°C (350°F). Grease and flour a loaf pan or a 9-inch round cake pan.
Get the walnuts ready.
In a dry skillet, toast the walnuts for 3–4 minutes over medium heat, or until aromatic. After letting them cool, cut them finely.
Combine the dry ingredients.
Mix the flour, baking soda, baking powder, salt, and cinnamon (if using) in a medium-sized bowl. Put aside.
Sugar and Cream Butter
Beat the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes.
Add the vanilla and eggs.
Beat thoroughly after adding each egg one at a time. Add the vanilla extract and stir.
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Add the wet and dry ingredients.
Add the dry ingredient mixture gradually, starting with the flour mixture and ending with the milk. Stir just until incorporated.
Add the walnuts and fold.
Make sure the chopped toasted walnuts are evenly distributed throughout the batter by gently folding them in.
Prepare the cake.
Evenly distribute the batter after pouring it into the prepared pan. A toothpick inserted in the center should come out clean after 45 to 50 minutes of baking in a preheated oven.
Chill and serve.
After letting the cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling.
Add the walnuts and fold.
Make sure the chopped toasted walnuts are evenly distributed throughout the batter by gently folding them in.
Prepare the cake.
Evenly distribute the batter after pouring it into the prepared pan. A toothpick inserted in the center should come out clean after 45 to 50 minutes of baking in a preheated oven.
Chill and serve.
After letting the cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling.
Extra toppings are optional.
For a straightforward finish, sprinkle with powdered sugar.
Pour over a thin glaze of milk and powdered sugar.
For extra richness, cover with a layer of cream cheese icing.
How to Make the Greatest Walnut Cake:
For a smooth batter, make sure all the ingredients are at room temperature.
Avoid overmixing the mixture, as this could result in a dense cake.
The cake can be kept for up to three days at room temperature in an airtight container, or it can be refrigerated for extended freshness.
Savor your homemade walnut cake while sipping coffee or tea!
For a straightforward finish, sprinkle with powdered sugar.
Pour over a thin glaze of milk and powdered sugar.
For extra richness, cover with a layer of cream cheese icing.
How to Make the Greatest Walnut Cake:
For a smooth batter, make sure all the ingredients are at room temperature.
Avoid overmixing the mixture, as this could result in a dense cake.
The cake can be kept for up to three days at room temperature in an airtight container, or it can be refrigerated for extended freshness.
Savor your homemade walnut cake while sipping coffee or tea!
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