Simple Way to Prepare Homemade Caramel Walnut Cake
Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Award-winning Caramel Walnut Cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Caramel Walnut Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caramel Walnut Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Caramel Walnut Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Caramel Walnut Cake estimated approx 40 mins.
To get started with this recipe, we have to first prepare a few components. You can cook Caramel Walnut Cake using 9 ingredients and 10 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Caramel Walnut Cake:
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 1/2 cup cake flour
- 2 tsp baking powder
- 1/2 cup milk + 1 tablespoon milk
- 1/4 cup brown sugar
- 1/2 cup raw sugar crystals
- 1 cup crushed walnuts
Instructions to make Caramel Walnut Cake
- Preheat oven 375 °
- Cream butter and sugar
- Add two eggs one at a time until mixed well.
- Combine flour and baking powder, mix with egg mixture.
- Stir in milk. Separate 1/3 of batter set aside.
- Butter and flour Bundt or Cake pan. Spread walnuts on bottom of pan. Sprinkle 1 tablespoon of brown sugar on walnuts.
- Mix 1/3 of cake batter with one egg, remaining brown sugar, 1 tablespoon milk. Mix well pour in pan on top of walnuts.
- Sprinkle raw sugar crystals on batter. Then top with remaining batter.
- Bake for 25-35 minutes or until inserted tooth pick comes out clean.
- Top with caramel glaze. Serve warm.
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