Gluten-Free Buttermilk-Pecan-Walnut Cake Recipe

Name: Gluten-Free Buttermilk-Pecan-Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons turbinado sugar, divided; 4 cups pecan halves, toasted; 3 cups walnut halves, toasted; 1 1/2 cups slivered almonds, toasted; 3/4 cup finely ground plain white cornmeal; 1 cup butter, softened; 3/4 cup firmly packed light brown sugar; 6 large eggs; 3/4 cup buttermilk; 1/2 cup half-and-half; 1 teaspoon kosher salt; 1 teaspoon vanilla extract

Servings: persons

6 tablespoons turbinado sugar, divided
4 cups pecan halves, toasted
3 cups walnut halves, toasted
1 1/2 cups slivered almonds, toasted
3/4 cup finely ground plain white cornmeal
1 cup butter, softened
3/4 cup firmly packed light brown sugar
6 large eggs
3/4 cup buttermilk
1/2 cup half-and-half
1 teaspoon kosher salt
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0. Sprinkle 3 Tbsp. turbinado sugar in a well-greased (with butter) 12-inch cast-iron skillet. Process pecans, walnuts, and almonds in a food processor until coarsely chopped; reserve 2 cups coarsely chopped nuts. Add cornmeal to remaining nuts in processor; pulse until nuts are finely chopped.
2
Beat butter and brown sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy.
3
Whisk together eggs and next 4 ingredients in a medium bowl. Gradually add egg mixture to butter mixture, beating at low speed 2 minutes or until blended, stopping to scrape bowl as needed. Gradually add cornmeal mixture to batter, beating until well blended; fold in reserved 2 cups coarsely chopped nuts. Spoon batter into prepared skillet. Level batter using an offset spatula, and sprinkle remaining 3 Tbsp. turbinado sugar over batter.
4
Bake at 350u00b0 for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Coffee Cream.
5
Make-Ahead Tip Gluten-Free Goodness: This deliciously dense cake uses ground heart-healthy nuts and cornmeal for structure. It actually tastes better as it sits and can be made up to 4 days ahead. Just whip the cream and serve.

4359

kcal

Calories

413

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons turbinado sugar, divided, 4 cups pecan halves, toasted, 3 cups walnut halves, toasted, 1 1/2 cups slivered almonds, toasted, and more.

Yes, Gluten-Free Buttermilk-Pecan-Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Buttermilk-Pecan-Walnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions