2015’s first bake: Vanilla Bundt Cake with Walnuts

Hello everyone and happy New Year!

2014 hasn’t been a proactive year for my blog but with the new year I am going to change that, resolutions and all…. We’ll see together.


Here I have a very cute, little cake recipe for you. I am in search for a very pretty cake mold but in the meantime I wanted to bake a cake so I bought these small molds. I must admit, the cake it self was not on my top 10 list but the photos turned out very good and I wanted to share with you.

Here are the ingredients:

  • 1 cup (100 grams) unsalted butter, room temperature
  • 1 + ½ cups sugar
  • 3 eggs, room temperature
  • 1 vanilla bean or 1 tablespoon vanilla extract
  • 2 cups flour
  • 2 tea spoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 + ½ cups milk
  • 2 tablespoons cocoa, optional
  • 2 cups crushed walnuts

Mix the drys in a bowl and leave aside.

In a big bowl, whisk the butter until the color is lighted, gradually add the sugar. If you are not using a mixer, you can use the back of a wooden spoon but your arm will take the burnt for it.

When the sugar is incorporated with the butter one by one, add the eggs. Turn the mixer off and add the vanilla extract. If you are using a bean, cut it in the middle and take the seeds with the help of the back of a knife. Mix with a whisker.

In the next level, you are going to add the drys and the milk taking turns, so make sure both are ready by your hand.

Start with the flours mix and end with it. The finished mix should be runny, if your mix is too doughy, add some more milk.

When you have the correct consistency, add the crushed walnuts. I like to have the nuts crunchy in my cake so I only crushed de-shelved walnuts by hand, some were big and some were small.

At this point, if you like a two-shade cake, you should put a little amount in another bowl and add the cocoa. Mix well with a spatula. In my recipe, I did this before adding the walnuts, so the nuts were only in the vanilla mix not in the cocoa bit.

Before putting your mix in the mold(s) make sure the inside is well buttered and has a small layer of flour on every bit  of the inside of the mold.

Don’t put too much mixture in the molds, make sure there is room for them to rise, we put a good amount of baking powder in the recipe.

Bake you cake in a re-heated oven at 190 °C (370 °F) for 30 minutes. If you are using one big mold, that time should be at least 50 minutes. Check the cake nearing the 30 minute mark with a tooth pick, if the middle of the cakes are dry, then your cake is done.

Take off the oven and cover with a kitchen cloth, let them rest for a while. You can store your cake covered for a week, you can put it in the fridge as well but I suggest not as eating a cold cake is never as eating a room temperature one – an oven-hot one is the best way in my opinion.


You can cut the extra parts of the baked cake and turn them upside down, or just have them like that. You can also sprinkle some powder sugar over the cake when serving to make them prettier.


So here you have it a very easy and lasting cake recipe for you. It is very open to adjustments as well. You can add more cocoa to the whole mix and make it a chocolate cake, you can add cinnamon, or small apple pieces and turn it into any cake you want.


Tell me all about your favorite cakes and creations. I will be back soon, enjoy.


One thought on “2015’s first bake: Vanilla Bundt Cake with Walnuts

  1. Rum-Drenched Vanilla Cakes
    For the cakes:
    2-3 tbsp. melted butter, for brushing the pans
    1 1/3 cups all-purpose flour
    1 1/4 tsp. baking powder
    pinch of salt
    1 cup plus 2 tbsp. sugar
    1 plump, moist vanilla bean, split lengthwise (or 2 1/2 tsp. pure vanilla extract)
    3 large eggs
    1/3 cup heavy cream
    1 tbsp. plus 1 tsp. dark rum
    7 tbsp. unsalted butter, melted and cooled

    For the syrup:
    1/3 cup water
    1/4 cup sugar
    1/4 cup dark rum

    Center a rack in the oven and preheat the oven to 350 degrees F. Brush four or five mini-bundt pans with melted butter. Flour the pans, tapping out the excess. Place the mini-bundt pans on a baking sheet, open side up.

    In a small bowl, sift together the flour, baking powder and salt.

    Place the sugar into the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds of the vanilla bean into the bowl. Working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of vanilla. (If you are using vanilla extract, add it later, after you’ve added the eggs.) Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the vanilla extract, if using. Then whisk in the heavy cream, followed by the rum. Continuing with the whisk, gently mix in the dry ingredients in 3 additions. The batter will be smooth and thick. Remove the bowl from the mixer and using a rubber spatula, gently fold in the melted butter in 2 or 3 additions.

    Divide the batter evenly between the prepared pans, filling them about 3/4 full. Bake for 20-22 minutes, or until a toothpick inserted into a cake comes out clean. While the cakes are baking, prepare the rum syrup. Stir the water and sugar together in a small saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the rum. Pour the syrup into a liquid measuring cup and let cool.

    When the cakes are done baking, let cool in pans for 10 minutes. Gently turn out onto a wire rack. Place a plate or baking sheet below the wire rack to catch excess syrup. Poke holes all over the cakes using a long, thin skewer. Pour the syrup all over the cakes (you will not need to use it all). Leave the cakes on the rack to cool to room temperature.

    Store in an airtight container for up to 4 days.

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