Walnut Bundt Cake (Czech Orechova Babovka)
Bundt cake with ground walnuts makes the ideal weekend or special occasion dessert. It has a wonderful nutty flavor, looks fantastic, and tastes even better. This is a quick and easy recipe to bake a perfect walnut bundt cake on the first try!
Servings 12 slices
Calories 262kcal
Equipment
- 6-cup bundt pan
Ingredients
- 3 eggs warmed at room temperature
- 1 cup granulated sugar (200 g)
- ¾ cup yogurt (180 ml)
- ⅓ cup oil (80 ml) canola or sunflower oil
- 1 cup walnuts ground
- 1 cup all-purpose flour (130 g)
- 1 teaspoon baking powder
- 1 pinch salt
To prepare a bundt pan:
- 1 Tablespoon solid fat
- 2 Tablespoons breadcrumbs fine
Instructions
- To prepare the bundt pan, you need about a tablespoon of solid fat (Crisco) and two tablespoons of fine breadcrumbs or flour.
- Place the whole eggs in a mixing bowl with a bowl of sugar next to it. Start beating the eggs with an electric hand mixer. Start at low speed, then gradually increase the speed, adding the sugar in batches. Finally, beat on high speed. After about 5-7 minutes, you should end up with lightly whipped egg foam.
- Whisk the flour and baking powder together. Turn the hand mixer on low speed. Gradually add the yogurt, oil, ground nuts, and flour to the egg mixture. Mix until combined. Add a pinch of salt at the end.
- Pour the batter into the prepared bundt pan. Scrape down the sides of the bowl with a rubber spatula to prevent batter waste and to get as much batter as possible into the bundt pan.
- Pour the batter into the prepared bundt pan. Scrape down the sides of the bowl with a rubber spatula to prevent batter waste and to get as much batter as possible into the bundt pan.
- Stick the skewer into the center of the dough and pull it out. If there is any wet dough left on it, let the bundt bake for another ten minutes and repeat the test. If the skewer is dry, the bundt is baked.
Notes
- Makes 12 servings.
- Removing the bundt cake from the pan: Let the cake cool on a wire rack for at least 30 minutes. Then place a flat plate on top and carefully invert it over. If you have thoroughly greased and dusted the bundt pan and it has been baked inside, the cake should easily release from the pan.
- SERVING: Let the tipped walnut bundt cake cool, then sprinkle with icing sugar and cut into pieces. Enjoy your tasty dessert for breakfast or brunch with a cup of coffee or tea.
- If the cake domes in the middle, simply cut it flat after cooling so that it sits well on the plate.
Nutrition
Calories: 262kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 74mg | Potassium: 97mg | Fiber: 1g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg