Soured Cream Walnut Cake

    1 hour 20 min

    This is an exceptionally moist cake that looks pretty, especially when sliced. The moist sponge has a thin layer of cinnamon-spiced walnuts in the middle, which are also sprinkled over top. Easy and impressive. Nice with a cuppa.

    262 people made this

    Serves: 12 

    • 110g butter
    • 200g caster sugar
    • 2 eggs
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 250ml soured cream
    • 1 teaspoon vanilla extract
    • 120g chopped walnuts
    • 60g icing sugar
    • 2 teaspoons ground cinnamon
    • 2 tablespoons butter, melted

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square cake tin. Combine the flour, bicarbonate of soda and baking powder; set aside.
    2. In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the soured cream and vanilla. In a separate bowl, combine the nuts, icing sugar and cinnamon.
    3. Spread half of the cake mixture into the cake tin. Sprinkle a layer of the nut mixture, then spread the remaining cake mixture and top with the rest of the nut mixture. Drizzle the melted butter over the top.
    4. Bake for 1 hour in the preheated oven, until cake springs back to the touch.


    You could easily change the flavour of this cake by using other nuts instead of walnuts. You could also add a bit of dried fruit to the mix.

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    Reviews in English (231)


    Thanks for sharing! Absolutely loved it! Simple and very tasty... I made some adjustment though to make it a bit more calorie friendly. I only used 100g of caster sugar as I do not like too sweet cakes, I also reduced the amount of icing sugar to 40g. I used 70g of butter and light sour cream too. I also added lemon zest to the mixture. I'm sure I will make this cake a lot in the future... I think it would be excellent with fresh cherries, or with apricot jam filling and covered with dark chocolate! Simple, and moist even on the second day. The texture is light and airy... this is an addictive cake!  -  26 Nov 2011


    Just made this and I couldn't wait to taste it so I've had a slice just warm. It was delicious. Didn't put as much sugar as recipe stated cos I thought it seemed rather alot. Will definitely make it again and I think I will add some instant coffee dissolved in a little warm milk with the soured cream. My hubby loves coffee/walnut cake so this should be just the ticket!  -  03 Dec 2011


    Really easy to make and delicious. Will be making again  -  06 Jun 2011