Sour Cream Walnut Cake Recipe

5 1 1
Publisher Photo

Sour Cream Walnut Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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.
In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely. Yield: 6-8 servings.
Originally published as Sour Cream Walnut Cake in Cooking for One or Two Cookbook 2003, p290

  • 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
  1. 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.
  2. 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.
  3. In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely. Yield: 6-8 servings.
Originally published as Sour Cream Walnut Cake in Cooking for One or Two Cookbook 2003, p290

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSour Cream Walnut Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
damezoie User ID: 3849890 160394
Reviewed Dec. 12, 2009

"This recipe has been in my family for as many years as I can remember, at least 40-50. I love it. It is simple to make, tastes great, and is easily modifiable. You can double or triple the recipe and cook it in tin cans for easy gifting at the holidays, or you can make one big one for Christmas desert. Its my favorite cake, truly scrumptious."

Loading Image