Walnut Crunch Cake

The other day I was looking through a recipe book I have ‘The Golden Book of Baking’ and saw this walnut crunch cake. I love the fact that it doesn’t require any decoration at all (the crumble is the topping). It’s baked in a Bundt pan and the walnut crunch takes me back to eating desserts like apple crumble & peach cobbler. It’s perfect with your afternoon coffee (or in my case, a hot chocolate), and can be dressed up for occasions with a side of cream.

Ingredients:

Crunch:
3/4 cup (150 g) brown sugar
1/3 cup (50 g) all-purpose flour
1/4 cup (60 g) cold butter, cut into pieces
3/4 cup (90 g) walnuts, coarsely chopped

Cake:
2 cups (300 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (125 g) butter, softened
3/4 cup (150 g) brown sugar
1 teaspoon vanilla extract
4 large eggs
3/4 cup (180 ml) milk

Method:

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a 9 inch Bundt pan with cooking spray.
2. Make the crunch: Combine the brown sugar and flour in a medium bowl. Cut the butter in using a pastry cutter or your fingers until the mixture resembles fine crumbs. Stir in the walnuts. Set aside.
3. Make the cake: In a medium bowl, sift the flour and baking powder and mix in the nutmeg and salt. In a large bowl, beat the butter, brown sugar and vanilla with a mixer at medium speed until creamy. Add the eggs one at a time, beating well after each addition. With the mixer on a low speed, gradually beat in the dry ingredients, alternating with the milk.
4. Spoon half the batter into the prepared pan. Sprinkle with half of the crunch mixture. Spoon the remaining batter over the top and sprinkle with remaining crunch mixture.
5. Bake for 45-55 minutes, or until the topping is golden brown. Cool the cake in the pan on a rack for 15 minutes. Carefully turn out, turning the topping-side up, and serve warm or at room temperature.

*Recipe adapted from The Golden Book of Baking by Bardi, Lane & Morris