Walnut Cream Cheese Cake

"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"
 
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Ready In:
1hr 50mins
Ingredients:
11
Yields:
1 Bundt Cake
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. 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 !
     
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