Moist Cinnamon Walnut Cake

    (474)
    1 hour 10 min

    This cake is a must for cinnamon lovers. It's incredibly moist, spiced with cinnamon and dotted with chopped walnuts. Enjoy with a big mug of tea or coffee.


    394 people made this

    Ingredients
    Makes: 1 26cm tube cake

    • 250ml soured cream
    • 175g butter
    • 300g caster sugar
    • 315g plain flour
    • 60g chopped walnuts
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 1 tablespoon ground cinnamon
    • 4 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease one 26cm tube cake tin.
    2. Cream 300g caster sugar together with eggs until well blended. Add soured cream and butter and beat well. Add flour, bicarbonate of soda and baking powder; mix well. Stir in vanilla and the chopped nuts.
    3. Mix the remaining 4 tablespoons caster sugar with the cinnamon.
    4. Pour half of the batter into the prepared tin. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
    5. Bake in preheated oven for 6 for 8 minutes. Lower heat to 180 C / Gas 4 and bake for an additional 40 minutes.
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    Reviews & ratings
    Average global rating:
    (474)

    Reviews in English (380)

    by
    401

    Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flour. To avoid a crusty, over-baked exterior bake at standard 350 degrees. Also, for a moist cake, do not overbake! This cake is very similar to one made with a yellow cake mix, but a much tastier choice. I omitted the nuts and used brown sugar for the filling--no need at all to double filling ingredients--then drizzled with a powdered sugar glaze when cool. Excellent recipe!  -  13 Dec 2007  (Review from Allrecipes US | Canada)

    by
    279

    I read the other reviews and made some modifications when I made the cake. I coated the Bundt pan with cinnamon & sugar, used brown sugar instead of white for the filling, omitted the nuts and added a little extra sour cream (light) to the batter. Results were great!! We took it to a friend's house and I got a desperate e-mail two days later that the cake was finished and they needed the recipe ASAP.  -  03 Oct 2002  (Review from Allrecipes US | Canada)

    by
    166

    This recipie was very good. I would suggest using an icing to drizzle over the top. The icing i used was: 1c. powdered sugar, 2tablespoons milk, and 1teaspon of vanilla extract.  -  04 Dec 2004  (Review from Allrecipes US | Canada)

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