Cinnamon Walnut Bundt Cake Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

Steps:

• Set oven to 350 degrees F (set oven rack to second lowest position).
• Grease a 12-cup bundt pan.
• In a medium bowl, sift together first 7 ingredients.
• In another bowl cream butter and sugar until light.
• Add in eggs; beat until light and fluffy (about 4 minutes).
• Beat in vanilla and oil.
• Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended.
• Fold in the nuts and chocolate chips (if using).
• Bake 45-50 minutes, or until cake test done with a toothpick.

Steps:

• Grease and flour 2 round cake pans.
• Sift the flour, baking powder and salt together in a bowl, set aside.
• Cream together the softened butter and sugar until completely mixed. Slowly beat in the two eggs and yogurt. Add the spices and vanilla/cinnamon extracts. Stir well.
• Slowly whisk the egg mixture into the flour, alternating with the milk. Whisk until smooth, there should be no lumps.
• Pour into the prepared pans, and bake 30-35 minutes at 350 degrees, or until golden brown and a toothpick comes out clean.
• Set on a wire rack for at least 10 minutes or until completely cooled.Invert out of the pans.
• Place one cake on a serving dish.
• Stir the entire frosting container a few times, then mix in the cinnamon and cinnamon extract. In a different container, set aside enough frosting to fill between the cake layers (about 1/2 a cup, maybe?).
• In the this filling layer container, stir in the maple extract and crushed walnuts. Spread this filling layer over the top of the first cake. Place the second cake on top of the first, and cover with the remainder of the frosting.
• Optional: garnish with cinnamon and toasted walnuts, press the crushed almonds against the sides of the cake. Keep refrigerated.
• Enjoy!

Steps:

• Preheat oven to 350°F
• Grease and flour a 9 cup Bundt pan.
• Grind the walnuts in the food processor or in a blender, the 31/2 ounce should yiald about 1 cup ground walnuts.
• Sift flour, baking powder, baking soda.
• After sifting, mix in the ground walnuts and set aside.
• Cream together the sugar and margarine.
• Beat in eggs, one at a time.
• Alternately add dry ingredients and buttermilk until well blended.
• Bake for about 40 minutes, until toothpick inserted in centre comes out clean.
• Cool slightly before removing to wire rack.