Walnut Bundt Cake (Czech Orechova Babovka)

Sliced walnut bundt cake, three pieces served on a plate.

Walnut Bundt Cake (Czech Orechova Babovka)

A bundt cake with ground walnuts makes the ideal dessert for weekends or special occasions. It boasts a wonderful nutty flavor, looks fantastic, and tastes even better. This quick and easy recipe will help you bake a perfect walnut bundt cake on your first try!

Course Dessert

Cuisine Czech

Keyword Bundt cakes, Nut recipes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 262kcal

Author Petra Kupská

Equipment

6-cup bundt pan

Ingredients

3 eggs warmed at room temperature
1 cup granulated sugar
¾ cup white yogurt
⅓ cup sunflower oil (or canola)
1 cup ground walnuts ground
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt

To prepare a bundt pan:

1 Tablespoon solid fat
2 Tablespoons breadcrumbs fine

Cups - Metric

Instructions

Grease each fold of the bundt cake pan thoroughly with 1 Tablespoon solid fat, then sprinkle with 2 Tablespoons breadcrumbs. Turn the pan upside down and gently tap it on the work surface to remove any excess breadcrumbs.
Place 3 eggs in a mixing bowl with a bowl of 1 cup granulated sugar next to it. Start beating the eggs with an electric hand mixer fitted with a whisk attachment. Begin at low speed, gradually increasing the speed while adding the sugar in batches. Finally, whisk on high speed. After about 5-7 minutes, you should have a lightly whipped egg foam.
Combine 1 cup all-purpose flour and 1 teaspoon baking powder together. Turn the hand mixer on low speed. Gradually add ¾ cup white yogurt, ⅓ cup sunflower oil, 1 cup ground walnuts, and flour to the egg mixture. Mix until combined. Add ⅛ teaspoon 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.
Preheat the oven to 350 °F using both the lower and upper heating elements. Bake the bundt cake on the middle rack for about an hour. After 1 hour, use a wooden skewer to test for doneness. That means, insert the skewer into the center of the cake and pull it out. If it comes out with wet dough, bake the bundt for another ten minutes and test again. If the skewer comes out dry, the bundt cake is fully baked.

Notes

The basic recipe is meant for a small, 6-cup bundt cake pan. One Bábovka bundt cake 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 of the pan and carefully invert it. If you have thoroughly greased and dusted the bundt pan and it has baked properly, the cake should easily release from the pan.
SERVING: Allow the walnut bundt cake to cool completely, then sprinkle it with icing sugar and cut into pieces. Enjoy this 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.
Please note that the exact baking time depends on the type of mold you use. My bundt pan is made of stoneware, so I added an extra 10-15 minutes to the baking time because stoneware takes longer to heat up. In a light metal mold, the bundt cake will bake about 15 minutes sooner. Always use the skewer test to check for doneness!

Nutrition