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Sour Cream Walnut Cake

 Sour Cream Walnut Cake
Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."
6-8 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1/4 cup butter, softened
  • 1 egg, separated
  • 1 egg yolk
  • 4-1/2 teaspoons grated lemon peel
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 1/4 cup sugar
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice


  • In a bowl, cream the butter and sugar; beat in egg yolks and lemon
  • peel. Combine the flour, baking soda, baking powder and salt; add to
  • creamed mixture alternately with sour cream. Stir in chocolate chips
  • and walnuts. In another bowl, beat egg white until soft peaks form;
  • fold into the batter.
  • Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool for 10 minutes before removing from pan to a wire rack.

2 of 2

Sour Cream Walnut Cake (continued)

Directions (continued)

  • In a small saucepan, combine sugar and juices. Bring to a boil. Brush
  • over warm cake. Cool completely. Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.