Why You’ll Love This Walnut and Cinnamon Cake with Glazed Topping
If you’re a fan of warm, comforting cakes with the perfect blend of spice and texture, the Walnut and Cinnamon Cake with Glazed Topping is a dessert you’ll love. With its rich cinnamon flavor, moist crumb, and crunchy walnuts, this cake delivers a delightful combination of flavors and textures in every bite. The sweet glaze on top adds the perfect finishing touch, balancing out the spiciness of the cinnamon and the nuttiness of the walnuts.
What makes this cake even more special is its versatility. It’s ideal for various occasions—whether it’s a cozy afternoon tea, a family gathering, or a holiday dessert. Its simplicity, along with the gorgeous glaze, makes it a standout treat that looks as good as it tastes. Once you try it, this Walnut and Cinnamon Cake will quickly become one of your go-to recipes for any celebration or just a sweet moment of indulgence.
What You’ll Need
Before you start baking, you’ll need to gather a few simple ingredients. Here’s everything you’ll need for the cake and the glaze:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (plus extra for garnish)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (more if needed)
- 1 teaspoon vanilla extract
Once you’ve gathered these ingredients, you’re ready to get started on making this irresistible cake!
Step-by-Step Instructions
Creating this Walnut and Cinnamon Cake with Glazed Topping is straightforward. Here’s a detailed guide to walk you through each step:
- Preheat Your Oven and Prepare the Pan:
- Start by preheating your oven to 350°F (175°C). This ensures the oven is hot and ready to bake your cake evenly.
- Grease and flour a 9-inch round cake pan (or you can use a 9×9 square pan if you prefer). Alternatively, you can line the bottom of the pan with parchment paper for easy removal after baking.
- Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. This will ensure that your dry ingredients are evenly distributed before mixing them with the wet ingredients.
- Prepare the Wet Ingredients:
- In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer or a whisk. Beat until the mixture is light and fluffy, about 3-4 minutes. This step helps to incorporate air into the butter, creating a light texture in the cake.
- Add the eggs, one at a time, beating well after each addition. Once the eggs are fully incorporated, add the sour cream and vanilla extract, and mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can cause the cake to become dense. The batter should be thick and creamy.
- Fold in the Walnuts:
- Gently fold the chopped walnuts into the batter. These will add crunch and nutty flavor to the cake. If you like, you can save a handful of walnuts to sprinkle on top of the cake for a beautiful presentation.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven, so be sure to check early.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Prepare the Glaze:
- While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be pourable but not too thin. If it’s too thick, add a bit more milk, one teaspoon at a time. If it’s too runny, add more powdered sugar to thicken it up.
- Glaze the Cake:
- Once the cake has cooled completely, drizzle the glaze evenly over the top. You can use a spoon or a small whisk to create a beautiful pattern with the glaze.
- If you reserved any walnuts, sprinkle them on top of the glaze for added texture and decoration.
- Serve and Enjoy:
- Allow the glaze to set for a few minutes before slicing the cake. Serve the cake with a cup of tea or coffee for a delightful treat!
Tips for Success
To ensure your Walnut and Cinnamon Cake with Glazed Topping turns out perfectly, here are a few tips:
- Room Temperature Ingredients: Make sure that your butter, eggs, and sour cream are at room temperature before mixing. This helps them blend together more easily and creates a smoother batter.
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can lead to a dense, heavy cake.
- Toast the Walnuts: For an extra boost of flavor, consider toasting the chopped walnuts in a dry skillet over medium heat for a few minutes until fragrant. This will intensify the nuttiness and add an extra depth of flavor to your cake.
- Check the Cake for Doneness: Ovens can vary, so make sure to check the cake a few minutes before the recommended baking time. If a toothpick comes out clean, the cake is ready.
- Adjust the Glaze Consistency: If the glaze is too thick, simply add a little more milk. If it’s too runny, add more powdered sugar to reach the desired consistency.
Variations to Try
While this Walnut and Cinnamon Cake with Glazed Topping is absolutely delicious on its own, there are several variations you can try to put your own spin on it:
- Add Other Spices: Along with cinnamon, you can experiment with other warming spices like nutmeg or ginger. A pinch of clove can also give the cake a spicier kick.
- Swap Walnuts for Other Nuts: If you prefer a different nut, you can use pecans, almonds, or hazelnuts instead of walnuts. Each will bring a slightly different flavor and texture to the cake.
- Make It Dairy-Free: You can substitute the butter and sour cream with dairy-free alternatives such as coconut oil and non-dairy yogurt to make the cake dairy-free.
- Add Dried Fruit: For a more fruity version, consider adding dried fruit such as raisins, cranberries, or chopped dates to the batter. This will add sweetness and chewiness to each bite.
- Make Cupcakes: If you prefer individual servings, you can bake this recipe as cupcakes. Just reduce the baking time to around 18-22 minutes and keep an eye on them as they bake.
Storing and Reheating
If you happen to have leftovers (though that’s unlikely!), here’s how to store and reheat your Walnut and Cinnamon Cake:
- Storing: Once the cake has completely cooled, store it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can place the cake in the refrigerator for up to 1 week.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and foil. You can freeze it for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator.
- Reheating: To reheat individual slices, place them in the microwave for 15-20 seconds. For a slightly crispier texture, reheat the slices in the oven at 300°F (150°C) for about 5-10 minutes.
Frequently Asked Questions
- Can I make this cake ahead of time? Yes! This cake can be baked a day in advance. In fact, it often tastes better after sitting for a day as the flavors have more time to meld together. Just glaze it right before serving.
- Can I use a different type of flour? You can substitute the all-purpose flour with cake flour for a lighter texture, or use whole wheat flour for a heartier version. Keep in mind that the texture of the cake may change slightly depending on the flour you choose.
- Can I make the glaze ahead of time? Yes, you can prepare the glaze ahead of time and store it in the refrigerator. If it thickens too much, simply stir in a little more milk to reach the desired consistency before using.
- Can I make this recipe gluten-free? Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour to make this cake gluten-free. Be sure to use a reliable gluten-free blend that includes xanthan gum for structure.
- How can I make this cake more moist? The sour cream in the recipe already helps keep the cake moist. However, you can increase the moisture even further by adding a tablespoon of vegetable oil or using buttermilk instead of regular milk.
The Final Word
This Walnut and Cinnamon Cake with Glazed Topping is a simple yet delicious dessert that combines the perfect amount of spice, sweetness, and texture. With its tender crumb, the crunch of walnuts, and a sweet glaze, it’s a cake that everyone will love. Whether you enjoy it as an afternoon treat, serve it at a gathering, or share it with loved ones, this cake will surely become a favorite in your recipe collection. Enjoy the warmth, flavor, and comforting aroma of this delightful cake today!
Walnut and Cinnamon Cake with Glazed Topping
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts plus extra for garnish
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk more if needed
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set it aside.
- Cream the Butter and Eggs:
- In a large bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.
- Combine the Wet and Dry Ingredients:
- Add half of the dry ingredients to the butter mixture and mix until combined. Then, add the sour cream and vanilla extract, mixing until smooth. Gradually add the remaining dry ingredients, mixing until just combined.
- Add Walnuts:
- Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until you achieve a drizzle consistency.
- Glaze the Cake:
- Once the cake has cooled, drizzle the glaze generously over the top, allowing it to drip down the sides. Garnish with extra walnut pieces on top for added texture and crunch.
- Serve:
- Slice the cake into wedges, showcasing the chunks of walnut inside, and enjoy the rich flavors of cinnamon and walnut, complemented by the sweet, smooth glaze.