Walnut Spice Cake Recipes

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WALNUT SPICE COFFEE CAKE

The walnut-crumb topping and spiced cake make this the perfect partner for coffee or tea.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16



Walnut Spice Coffee Cake image

Steps:

  • Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
  • Preheat the oven to 350 degrees F.
  • Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
  • Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
  • Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
  • Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup toasted walnuts, chopped
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon apple pie spice
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream

WALNUT SPICE CAKE

Theresa Ziemski of Pittsburgh, Pennsylvania writes, "This is a family favorite that's a little too large for my husband and me. I'd like a smaller version. Can you help?" Our Test Kitchen came to your rescue, Theresa!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 22



Walnut Spice Cake image

Steps:

  • In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts., In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature., In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.

Nutrition Facts :

1/4 cup shortening
1/2 cup sugar
1 egg, separated
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
2 teaspoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/4 cup 2% milk
1 teaspoon white vinegar
1/4 cup finely chopped walnuts
FROSTING:
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/3 cup butter, softened
3 tablespoons shortening
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

PUMPKIN SPICE CAKE

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9



Pumpkin Spice Cake image

Steps:

  • Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

SPICED WALNUT LOAF

When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane.-Kris Michels, Walled Lake, Michigan

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 17



Spiced Walnut Loaf image

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, applesauce, sugar, oil and milk; add to the dry ingredients just until moistened. Fold in the walnuts. Transfer to a greased and floured 9x5-in. loaf pan., Combine the topping ingredients; sprinkle over the batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 312 calories, Fat 15g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 186mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1-1/4 cups unsweetened applesauce
1 cup sugar
1/2 cup canola oil
3 tablespoons milk
1/2 cup chopped walnuts
TOPPING:
1/4 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

WALNUT CAKE

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 9



Walnut Cake image

Steps:

  • Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
  • Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
  • Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
  • Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

4 ounces/110 g shelled walnuts, plus more for decorating
2 to 4 tablespoons fine breadcrumbs
3 large eggs, at room temperature, separated
1/2 cup/100 g granulated sugar
4 tablespoons grated bittersweet chocolate, optional
1/4 cup/60 g butter, melted until soft enough to pour but not oily
1 tablespoon espresso, Cognac, Irish cream liqueur or other liqueur
Confectioners' sugar, for serving
Whipped cream and chocolate shavings, or coffee ice cream, for serving

PEAR WALNUT SPICE CAKE

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14



Pear Walnut Spice Cake image

Steps:

  • Heat the oven to 350 degrees F.
  • Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
  • To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
  • To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each ground cloves and ground allspice
2 cups peeled pear chunks (from about 3 pears)
1 cup chopped walnuts
1/2 cup maple syrup
1 1/2 cups confectioners' sugar

VEGAN WALNUT SPICE CAKE

I got this recipe from the magazine "Family Circle" all I did was make the appropriate adjustments. This is a MUST TRY. Really, it's fantastic.

Provided by Rebecca Poulos

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 18



Vegan Walnut Spice Cake image

Steps:

  • Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
  • In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
  • In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
  • Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
  • In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
  • Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.

Nutrition Facts : Calories 504.3, Fat 19.1, SaturatedFat 4.3, Sodium 168.4, Carbohydrate 82.7, Fiber 1.5, Sugar 65.5, Protein 3.7

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup vegetable shortening
1 cup applesauce
1 1/4 cups soymilk or 1 1/4 cups water
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon maple extract
1/2 teaspoon rum extract
2 (16 ounce) boxes confectioners' sugar
6 -8 teaspoons soymilk or 6 -8 water
1 1/2 cups walnuts, toasted, chopped coarsely

SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING

Bake our festive cake filled with walnuts for an alternative Christmas dessert. It's topped with a stunning pomegranate molasses frosting and candied walnuts

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert

Time 1h15m

Number Of Ingredients 18



Spiced walnut cake with pomegranate molasses frosting image

Steps:

  • Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
  • Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
  • Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
  • To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
  • To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

4 eggs
150g golden caster sugar
100ml light olive oil
1 tbsp honey
1 tsp vanilla extract
150g self-raising flour
½ tsp baking powder
1 tsp ground cinnamon
6 green cardamom pods, seeds removed and crushed
200g walnut flour (blitz walnuts in a food processor to a coarse flour - be aware that blitzing it too fine will turn it into paste)
100g chopped walnuts
40g walnut halves
50g golden caster sugar
20g pomegranate molasses
60g icing sugar
400g tub full-fat cream cheese
2 tbsp pomegranate molasses
50g pomegranate seeds

PEAR WALNUT SPICE CAKE

Recipe courtesy of Gale Gand from the Food Network. Make sure to use flavorful pears, such as Bosc.

Provided by Juenessa

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15



Pear Walnut Spice Cake image

Steps:

  • Heat the oven to 350 degrees F.
  • Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
  • To make the cake:
  • Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy.
  • With the mixer running, slowly pour in the vanilla and the oil.
  • In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice.
  • Mix into the egg mixture.
  • Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter.
  • Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center.
  • Let cool in the pan on a wire rack, then turn it out.
  • Freeze until ready to use or just wrap and store for up to 2 days.
  • To make the glaze:
  • Stir the maple syrup and sugar together in a bowl.
  • Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

Nutrition Facts : Calories 562.8, Fat 26.1, SaturatedFat 3.4, Cholesterol 52.9, Sodium 320.1, Carbohydrate 80.4, Fiber 2.7, Sugar 58, Protein 5.7

1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 cups peeled pears, chunks (from about 3 pears)
1 cup chopped walnuts
1/2 cup maple syrup
1 1/2 cups confectioners' sugar

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