Sour Cream Walnut Cake Recipe

Name: Sour Cream Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. sifted cake flour; 1 tsp. baking soda; 1 tsp. baking powder; 1/2 c. butter; 1/4 c. vegetable shortening; 1 1/4 c. sugar; 3 eggs; 2 tsp. grated orange rind; 3/4 c. sour cream; 1/4 c. milk; 1 c. chopped walnuts

Servings: persons

2 1/2 c. sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. butter
1/4 c. vegetable shortening
1 1/4 c. sugar
3 eggs
2 tsp. grated orange rind
3/4 c. sour cream
1/4 c. milk
1 c. chopped walnuts

1
Grease two 9-inch round layer pans.
2
Dust with flour.
3
Sift together flour, baking soda and baking powder on wax paper. Combine butter, shortening, sugar and eggs in a large bowl.
4
Beat on high speed for 3 minutes until light and fluffy.
5
Beat in orange rind.
6
Combine sour cream and milk.
7
Stir flour mixture into batter, alternating with sour cream mix, beginning and ending with flour.
8
Stir in walnuts.
9
Scrape batter into prepared pans. Bake 30 minutes or until top springs back when touched.
10
Let cool and ice with Butter Rum Frosting.

1649

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 1/2 c. sifted cake flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 c. butter, and more.

Yes, Sour Cream 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.

Sour Cream Walnut Cake

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