Cinnamon and Walnut Cake

    4 hours 30 min

    This is a delicious cake that's easy to make. A super-moist sponge cake is baked with layers of walnuts, cinnamon and sugar. It's great with a big mug of tea or coffee.

    63 people made this

    Makes: 1 26cm tube cake

    • 225g butter
    • 550g caster sugar
    • 4 eggs
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 475ml soured cream
    • 175g chopped walnuts
    • 2 tablespoons ground cinnamon
    • 2 teaspoons vanilla extract
    • 500g plain flour

    Prep:20min  ›  Cook:1hr10min  ›  Extra time:3hr cooling  ›  Ready in:4hr30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 26cm tube cake tin.
    2. In a large mixing bowl, cream together the butter and 200g sugar until fluffy. Add the vanilla and the eggs, one at time beating mixture well after each egg.
    3. Combine flour with baking powder and bicarbonate of soda. Add alternately with soured cream to egg mixture. Beating just enough after each addition to keep batter smooth.
    4. Combine walnuts, cinnamon and remaining sugar.
    5. Spoon 1/3 of the batter into prepared tin, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
    6. Bake at 180 C / Gas 4 for 70 minutes or until centre is done. Let cake cool in tin for 10 minutes, then remove tin and let cake continue cooling on a wire rack.

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    Reviews in English (59)


    This was a huge hit at my church for fellowship! I made it in a 15x10 pan because I needed 32 pieces, baked in 45 minutes. I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination, 1 tbsp vanilla and brown sugar with no nuts in topping. Spread 1/2 batter in pan sprinkle with 1/2 topping, spread remaining 1/2 and sprinkle again. Looked and tasted fantastic! Thanks for the recipe.  -  19 Jul 2007  (Review from Allrecipes US | Canada)


    I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt, and used the 1/2 white, 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist, spongy texture. I'm not a fan of crumbly, dry coffee cake, so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker!  -  08 Apr 2008  (Review from Allrecipes US | Canada)


    this is the one iv'e been searching for. i used 1 cup white and 1 cup brown sugar and brown sugar for the topping, sustituted oats for 1/2 of the nuts and pecans instead of walnuts. the only thing i will do differently next time is to mix a little melted butter into topping to make it more of a struesel.  -  05 Apr 2008  (Review from Allrecipes US | Canada)