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At a glance
Main Ingredient
One 9-inch cake

1 cup butter or margarine, divided
1 cup chopped walnuts
½ cup firmly-packed dark brown sugar
5 teaspoons ground cinnamon, divided
1 teaspoon ground nutmeg, divided
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
½ cup dairy sour cream
½ cup milk
2 tablespoons confectioners’ sugar
1 teaspoon water


In a small saucepan melt ¼ cup of the butter. Stir in walnuts, brown sugar, 2 teaspoons of the cinnamon and ½ teaspoon of the nutmeg; mix well and reserve for later use. In a medium bowl mix together flour, baking powder, baking soda, salt and remaining 3 teaspoons cinnamon and ½ teaspoon nutmeg; set aside. In the large bowl of an electric mixer cream remaining ¾ cup butter with granulated sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla extract. Alternately stir in flour mixture with sour cream and milk, beginning and ending with flour. Blend until smooth. Spoon half of the butter into a greased 9-inch tube pan. Spread half of the reserved nut mixture over batter. Repeat once more. Bake in a preheated moderate oven (350 F.) until golden and cake tester inserted into center comes out clean, about 45 minutes. Let cool in pan on wire rack for 10 minutes. Remove cake from pan; cool on rack. Mix confectioners’ sugar with water; dribble over cake. Slice and serve.