walnut crumble bundt cake

I do like a bundt cake. It's something about the swirls I think and the fact that it's design allows the cake to bake so quickly. 

Somehow I managed to buy 1 kilo of walnut pieces and as I don't particularly like walnuts, I'm not sure how this happened. Anyway I thought I better find a way to use some of the walnuts and decided to make a walnut crumble bundt cake. The crumble idea came directly from Belinda Jeffery's Butter Crunch cake from Mix and Bake, whilst the cake is my own creation.

The cake cooked so quickly, I must admit I over-baked it a little but no-one at work seemed to mind.

The cake went down a treat at work so I snaffled my piece before it all disappeared. 

Here's the recipe for you which make a small bundt cake. If you'd like to make a larger cake, then just double all the ingredients but keep the cooking time the same. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 gm and my oven is a conventional oven, not fan forced. If your oven is fan forced you may need to reduce the cooking temperature by 20°C. 

Walnut crumble bundt cake
30g roasted walnut or pecans
30g caster sugar
½ tsp ground cinnamon

Cake Ingredients
125 grams unsalted butter
½ cup caster sugar
1 tsp vanilla extract
2 eggs
¾ cup self-raising flour
pinch salt
½ tsp baking powder
¼ cup almond meal
¼ - ⅓ cup milk

Optional – icing sugar (confectioner’s sugar)

Preheat the oven to 190°C/375°F conventional oven. Grease and flour a small bundt tin then place in the fridge while you prepare the batter.

Put the nuts, sugar and the cinnamon into a small food processor and pulse until the nuts are finely chopped. Pour this mixture into a small bowl and set to one side.

To make the cake, cream the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs and mix until combined well. Sift the flour with the salt and the baking powder then mix through the almond meal. Add the flour mixture alternately with the milk to make a soft batter. You may not need to use all the milk.

Spoon a 2 cm layer of cake batter into the bottom of the prepared tin and smooth out the surface. Sprinkle about ⅓ of the nut mixture over the top and shake the tin gently to even it out. Cover this with another thin layer of batter. Sprinkle another ⅓ of the nut mixture over this. Even it out again, then spread the remaining cake batter on top before sprinkling with the final ⅓ of the nut mixture.

Bake the cake for 35-45 minutes or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack. If desired, dust the top of the cake with icing sugar.

See you all again next week with some more baking from my kitchen.

Bye for now,


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