Cinnamon Walnut Snack Cake
MAKES 1 (8-INCH) CAKE
Ingredients
CAKE
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups sifted cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
FILLING
- 1/2 cup walnuts (toasted)
- 1/2 cup light brown sugar (packed)
- 1 tablespoon cinnamon
- GLAZE (OPTIONAL):
- 1/2 cup powdered sugar
- Pinch kosher salt
Directions
- Preheat oven to 350°F. Grease an 8-inch square casserole dish and line with parchment paper.
- In the bowl of an electric mixer, cream sugar and butter together on medium-high speed until light and fluffy, about 2 minutes. Add and incorporate eggs, one at a time. Add sour cream and vanilla. Mix to combine.
- Sift in cake flour, baking soda, baking powder, and salt. Mix until just combined, scraping the sides once to ensure even mixing.
- Place walnuts, brown sugar, and cinnamon together in the bowl of a food processor. Pulse until nuts are coarsely chopped. Set aside.
- Pour half the batter into the prepared casserole dish. Smooth the top with an offset spatula. Sprinkle half the sugar mixture over top of the batter.
- Cover with remaining batter by spooning dollops across the top and then spreading gently with an offset spatula. Alternatively, pipe remaining batter evenly over top. Sprinkle with remaining nut mixture.
- Bake 45 to 55 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- If desired, make glaze by adding powdered sugar and salt to a bowl. Add 2 teaspoons cold water. Stir to combine into a thick paste. Continue adding more water, a few drops at a time, until a loose glaze forms. You won't need more than 3 teaspoons total, so go slow! Drizzle glaze over the surface of the cake and serve.
Nutrition
- Calories: 470
- Fat: 22.0 g
- Saturated Fat: 10.0 g
- Trans Fat: 0.5 g
- Cholesterol: 90.0 mg
- Sodium: 390.0 mg
- Carbohydrates: 67.0 g
- Fiber: 1.0 g
- Added Sugars: 39.0 g
- Sugar: 40.0 g
- Protein: 6.0 g