Best Walnut Spicecake With Lemon Glaze Recipes

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SPICE CAKE WITH LEMON SAUCE



Spice Cake with Lemon Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 16

Cooking spray
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup sour cream
3 large eggs
2 cups granulated sugar
Juice of 3 lemons
Grated zest of 1 lemon
2 sticks (1 cup) unsalted butter, cut into cubes

Steps:

  • For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
  • Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
  • Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
  • Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
  • Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
  • For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
  • Serve the cake warm or room temperature with the lemon sauce.

WALNUT SPICE COFFEE CAKE



Walnut Spice Coffee Cake image

The walnut-crumb topping and spiced cake make this the perfect partner for coffee or tea.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup toasted walnuts, chopped
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon apple pie spice
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream

Steps:

  • Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
  • Preheat the oven to 350 degrees F.
  • Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
  • Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
  • Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
  • Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

ALBANIAN WALNUT CAKE WITH LEMON GLAZE



Albanian Walnut Cake With Lemon Glaze image

I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I'm posting this for the Zaar World Tour. It's from a Moosewood cookbook.

Provided by MsBindy

Categories     Dessert

Time 1h15m

Yield 12-15 serving(s)

Number Of Ingredients 17

1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
1/3 cup plain yogurt
1/3 cup buttermilk (or additional 1/3 cup yogurt)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon freshly grated lemon rind
1 cup walnuts, toasted and finely chopped
3/4 cup water
1 cup sugar
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1/4 cup fresh lemon juice
1/4 teaspoon ground allspice
1 dash ground cloves

Steps:

  • Preheat oven to 350°F.
  • Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
  • Blend the yogurt with the buttermilk.
  • Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
  • Stir in the lemon rind and walnuts.
  • Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
  • Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
  • Remove the cinnamon stick.
  • When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
  • Cut the cake into squares and serve it warm or cool.

Nutrition Facts : Calories 341, Fat 15.3, SaturatedFat 5.9, Cholesterol 52.5, Sodium 226.3, Carbohydrate 47.8, Fiber 1.4, Sugar 30.2, Protein 5.3

APPLE WALNUT CAKE WITH LEMON GLAZE



Apple Walnut Cake with Lemon Glaze image

Great without frosting. Not too sweet, the flavor leaves you with good memories.

Provided by Debi Lallana

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h31m

Yield 12

Number Of Ingredients 10

4 cups apples, cored and chopped
2 cups white sugar
3 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
  • In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 56.8 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 422.2 mg, Sugar 38.1 g

WALNUT SPICE CAKE WITH LEMON GLAZE



Walnut Spice Cake with Lemon Glaze image

Categories     Cake     Mixer     Dessert     Bake     Thanksgiving     Lemon     Walnut     Spice     Fall     Cinnamon     Sour Cream     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

For cake
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 1/4 cups sour cream
1 cup walnuts (3 ounces), toasted , cooled, and finely chopped
For glaze
1 cup confectioners sugar
4 teaspoons fresh lemon juice
Special Equipment
a 12-cup bundt pan

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
  • Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
  • Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
  • Make glaze:
  • Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.

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