Cinnamon nut and cream cake
A great weekend cake that will fill the house with delicious smells. All the other pots and pans are simmering away before Friday night dinner. And a subtle whiff of cinnamon starts to waft out of the oven, signalling the deliciousness to come.
The cake is easy to make and so satisfying to eat.
My mother always used to say that you shouldn’t eat a cake while it’s hot but I can never resist having a little taste when it comes out of the oven to check how good it is. And this one will not disappoint you.
22 cm cake pan / 20 cm Bundt pan
180 grams butter
200 grams sugar (1 cup)
3 large eggs
1 tsp vanilla extract
250 ml whipping cream
70 grams crushed walnuts (a little over 1/2 cup)
200 grams flour (1.5 cups minus 1 Tbsp)
1.5 tsp baking powder
1 tsp cinnamon
1. Take the butter out of the fridge around 15 minutes before you start baking. Place the butter and sugar in the bowl of a mixer and whip together using a paddle attachment on medium speed for around two minutes until well incorporated and creamy. Add the eggs, one at a time, waiting until each egg is well incorporated until adding the next one.
2. Add the cream and vanilla extract while the mixer is on. The add the walnuts, cinnamon, flour and baking powder. Mix on low speed until well incorporated. The batter will be thick and creamy.
3. Preheat an oven to 180°C.
4. Grease the pan, pour in the batter in an even layer. Bake for around 45 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
Good to know…
For a dairy-free version, use butter-flavored margarine instead of the butter, and non-dairy cream instead of the cream. Freezer-friendly.