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Browned Butter Walnut Cake

From: Diamond Nuts

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Serves 8 to 12



  • 2 cups Diamond chopped walnuts
  • ½ cup granulated sugar
  • 2 cups flour
  • ¼ cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch salt
  • 1 cup unsalted butter
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup milk


Preheat oven to 350 degrees. Spread 1 cup of the walnuts on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice, until lightly browned and fragrant, 7 to 10 minutes. Let cool.

In a small bowl, combine remaining 1 cup walnuts with 2 tablespoons of the granulated sugar. Generously butter a 12-cup bundt pan and sprinkle with nut-sugar mixture, swirling to coat all the sides.

In a small bow,l combine the flour, cornmeal, baking powder, baking soda, and salt and stir to combine. Set aside. In a small saucepan cook the butter until it bubbles and begins to color to a golden brown. Set aside to cool.

In the bowl of an electric mixer on medium speed, cream the cooled butter with brown sugar and remaining 6 tablespoons granulated sugar until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and almond extracts. Lower the speed and add half the flour mixture with half of the milk and beat until just incorporated; repeat with remaining flour mixture and milk. Gently fold in remaining 1 cup walnuts. Spoon the batter into the prepared pan, smoothing the top. Bake until golden and a toothpick inserted in center comes out clean, 40 to 50 minutes.

Serve cake in thin slices, on its own or topped with fresh berries. The cake can be covered airtight and stored for up to 7 days.

Serves 8 to 12

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