Nutritional Info

Nutrition Facts

Serving Size 1 (70g)

Calories 154
Calories from Fat 19 (12%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 1g 5%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 71.1mg 24%
Sodium 118.7mg 5%
Potassium 40.9mg 1%
Total Carbohydrate 26.9g 9%
Dietary Fiber 1.2g 5%
Sugars 0.6g
Protein 5.2g 10%

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Recipe Description
The simple ingredients used in this cake can probably be found in your pantry. The flavor of the walnuts is what really carries the overall taste of the cake.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
3/4 Cup(c)  sugar
1 Cup(c)  walnuts, chopped
1 Cup(c)  unsalted butter, at room temperature
1 Teaspoon(t)  salt
2 Cup(c)  all purpose flour


Place the rack in the center of the oven. Preheat the oven to 350° F. Line the bottom and sides of a 9 inch round cake pan with aluminum foil. Grease the foil. Sprinkle 1/4 cup of the sugar and 1/2 cup of the walnuts over the bottom of the prepared pan. In a large bowl, with an electric mixer on medium speed, beat the butter, the remaining 1/2 cup of sugar and the salt until light and fluffy. On low speed, stir in the flour just until blended. Crumble the dough and scatter half of the dough over the walnuts in the prepared pan. Press it into an even layer. Sprinkle with the remaining nuts. Scatter the remaining dough over the walnuts and press it into an even layer. Bake for 45 minutes or until the top of the cake is firm when pressed and lightly browned. Let cool for 10 minutes in the pan. Invert the cake onto a rack and carefully lift off the foil. Let cool completely. Store covered with an inverted bowl at room temperature up to 3 days.

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Crunchy Walnut Cake
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