Pumpkin Walnut Cake Recipe
Description: Rich, Moist and Delicious fall pumpkin cake. Try it thinly sliced with sautรฉed apples and whipped cream. This recipe is a delightful creation from Canadian Living magazine, perfect for dessert or any occasion that craves a taste of autumn.
Recipe Category: Dessert
Keywords: Lunch/Snacks, Fruit, Vegetable, Canadian, Kid Friendly, Potluck, Spicy, Weeknight, For Large Groups, Oven, < 4 Hours, Easy
Cook Time: 1 hour and 45 minutes
Prep Time: 20 minutes
Total Time: 2 hours and 5 minutes
Servings: 16
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 3 | Brown Sugar |
| 4 | Eggs |
| 1 | Vanilla |
| 3 | All-purpose flour |
| 2 | Baking Powder |
| 1 | Salt |
| 1 | Ground Nutmeg |
| 1/2 | Cinnamon |
| 1/2 | Ground Ginger |
| 1/4 | Cardamom |
| 1/4 | Ground Cloves |
| 1/2 | Baking Soda |
| 1 | Walnuts |
| 1/3 | Pumpkin Puree |
| 1/4 | All-purpose flour (Streusel) |
| 1/4 | Brown Sugar (Streusel) |
| 1/4 | Cinnamon (Streusel) |
| 1/4 | Butter (Streusel) |
| 1/2 | Walnuts (Streusel) |
Instructions:
-
Grease the bottom and sides of a 10-inch tube pan with a removable bottom and tube. Line the bottom with parchment paper. Set aside.
-
In a bowl, beat butter with sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
-
In a separate bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamom, cloves, and baking soda. Stir in walnuts.
-
Alternately, stir the flour mixture and pumpkin puree into the butter mixture, making 3 additions of flour mixture and 2 of pumpkin puree.
-
Scrape the batter into the prepared pan.
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For the Streusel: In a small bowl, stir together flour, sugar, and cinnamon. Using a pastry blender or 2 knives, cut in butter until the mixture clumps together. Stir in walnuts. Sprinkle over the batter in the pan.
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Bake in the center of a preheated 325ยฐF oven until the streusel is golden brown and a cake tester inserted in the center comes out clean, about 1 hour and 45 minutes.
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Let the cake cool in the pan on a rack for 15 minutes. Loosen the sides of the cake with a knife. Holding onto the center tube, lift the cake from the pan. Let it cool completely on the rack.
-
Run a knife around the tube. Using wide spatulas, gently lift out the cake and peel off the parchment paper.
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Note: Wrap the cake in plastic wrap and store at room temperature for up to one week. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.
Nutritional Information (per serving):
- Calories: 467.4
- Fat Content: 20.8g
- Saturated Fat Content: 10g
- Cholesterol Content: 91mg
- Sodium Content: 348.6mg
- Carbohydrate Content: 66.7g
- Fiber Content: 1.5g
- Sugar Content: 43.9g
- Protein Content: 5.8g
This Pumpkin Walnut Cake is a true delight, combining the warmth of autumn spices with the richness of pumpkin and the crunch of walnuts. It’s perfect for serving at gatherings, potlucks, or as a sweet treat for your family and friends. Enjoy the flavors of the season with every bite! ๐๐ฐ
