Irresistible Walnut and Caramel Cake Recipe
Moist, rich, and loaded with crunchy walnuts, this irresistible walnut and caramel cake recipe, melts in your mouth with the buttery caramel topping.
Cake Recipes
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Ingredients
3 tbsp butter (40 g)1 tbsp walnut halves1 tsp butter (for greasing the pan)4 medium eggs2/3 cup oil (150 ml)1/2 cup Greek yogurt (125 g)1 cup sugar (200 g)2 cups + 1 tbsp all-purpose flour (260 g)1 tsp ground cinnamon1 cup chopped walnut kernels (125 g)5 tbsp brown sugar3 tbsp skimmed milk
Directions
- Preheat the oven to 350°F (180°C).
- Grease a baking pan with 1 teaspoon of butter, and set aside.
- Beat the eggs in a bowl.
- Add the oil and mix well.
- Then add the yogurt and beat again.
- Add the sugar, flour, and cinnamon, and continue beating.
- Fold in the 1 cup (125 g) of chopped walnuts.
- Pour the batter into the prepared pan and bake for 40 minutes.
- In a small pan, combine the brown sugar, milk, and the remaining butter (about 3 tbsp minus 1 tsp).
- Let it melt and boil for 1 minute while gently stirring.
- Remove the cake from the oven, drizzle with the caramel, and sprinkle with the remaining walnut halves.
Adapted from a Recipe by: Pingo Doce
Nutritional Facts (Per Serving)
Calories
413 kcal
Fat
26 g
Carbs
38 g
Protein
8 g
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