Description
This Walnut Cinnamon Cake is a cozy, flavorful dessert perfect for any occasion. Featuring a tender crumb infused with warm cinnamon and crunchy walnuts, this easy-to-make cake balances sweetness and spice beautifully. Ideal for sharing with family and friends, it delivers a comforting homemade treat with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Add-ins
- 1 cup crushed walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color. This will incorporate air and help the cake rise.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to create a smooth, homogenous batter.
- Mix in Vanilla: Stir the vanilla extract into the wet mixture to add flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the dry mixture. Mix gently until just combined, being careful not to overmix which can toughen the cake.
- Fold in Walnuts: Gently fold in the crushed walnuts, evenly distributing them throughout the batter to add texture and nutty flavor.
- Prepare Cake Pan and Pour Batter: Grease a cake pan to prevent sticking, then pour in the batter, smoothing the top with a spatula for even cooking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, you can add a dollop of sour cream or yogurt to the batter.
- Chop walnuts roughly for a crunchier texture or finely if you prefer a more subtle nutty presence.
- Ensure all ingredients are at room temperature for best mixing results.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Feel free to dust with powdered sugar or drizzle with a simple glaze for added sweetness.
