Walnut Cake Recipe
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 6 tablespoons raw sugar, divided
- 7 cups walnut halves
- 3/4 cup all-purpose flour
- 1 1/2 cups almond flour or almond meal
- 3/4 cup granulated sugar
- 6 large eggs
- 3/4 cup heavy cream
- 1/2 cup plain whole-milk yogurt
- 1 teaspoon kosher salt
- 1 vanilla bean, split lengthwise
- Whipped cream
- Ingredient info: Almond flour is available at some supermarkets and at natural foods stores and specialty markets.
- Preheat oven to 350°F. Butter a 13x9x2″ metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.
- Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1-2 minutes. Add almond flour; pulse to blend. Set aside.
- Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2-3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1-2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.
- Bake until cooked through and a tester inserted into center comes out clean, 50-55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
