Recipe by Steve P.
Discovered this cake years ago in the Joy of cheese cake cook book. This is unusual in that it contains cream cheese, but is not a cheese cake. the moist texture the cream cheese adds combined with the marvelous flavour of the nuts makes this a remarkable cake. Don't serve this cake chilled as it so much softer and moist at room temperature
Top Review by FlemishMinx
Nice flavor which we enjoyed. More on the order of a coffeecake than a rich dessert. Bakes up high (mine was done in 1 hr 10 min) and moist. Caution anyone who tries this to check their beaters-- mine seemed to trap a good deal of the lemon zest which I then had to re-add to the batter but glad I did because it does add a lovely subtle flavor. Thanks for posting !
For Dusting pan
- 1 -2 tablespoon butter
- 1⁄2-2⁄3 cup finely chopped walnuts
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup butter
- 1⁄2 lb cream cheese
- 1 teaspoon grated fresh lemon rind
- 1 1⁄2 cups granulated sugar
- 4 large eggs
- 3⁄4 cup medium chopped walnuts
Directions See How It's Made
- Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
- Preheat oven to 300ºF.
- Sift together the flour, baking powder, and salt.
- Set aside.
- In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
- Beat until smooth.
- Beat in the eggs, one at a time, until incorperated.
- The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
- Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
- Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
- Cool on wire rack and serve at room temperature.