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Custard-filled Walnut-topped Cake





Yields
Makes 10 to 12 servings

Prep and Cook Time: about 1 1/2 hours, plus 1 1/2 hours of cooling time.

Custard-filled Walnut-topped Cake




Photo: Annabelle Breakey; Styling: Randy Mon
 1/2 cup chopped walnuts
 1/2 cup firmly packed light brown sugar
 1/4 cup melted butter, plus 1/2 cup butter softened at room temperature
 1/4 teaspoon ground nutmeg
 1 1/3 cups granulated sugar, divided
 3 large eggs, divided
 2 cups all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 cup sour cream
 1 cup milk
 1 1/2 tablespoons cornstarch
 1 teaspoon vanilla extract
Step 1
1

Preheat oven to 350°. Coat a 9-in. round cake pan with 2-in. sides with cooking-oil spray. Mix walnuts, brown sugar, melted butter, and nutmeg and spread into pan.

Step 2
2

In a large bowl, cream 1 cup granulated sugar with softened butter. Beat in 2 eggs.

Step 3
3

In a medium bowl, mix flour, baking powder, baking soda, and 1/4 tsp. salt. Beat 1/3 flour mixture into butter mixture, then 1/2 cup sour cream; repeat with another 1/3 flour mixture, then remaining sour cream and flour mixture. Spoon evenly into pan.

Step 4
4

Bake cake until a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool in pan 10 minutes. Run a thin knife around pan edge to loosen cake; invert onto a rack. Let cool completely, then slice in half horizontally with a serrated knife.

Step 5
5

In a saucepan, mix remaining granulated sugar, the cornstarch, remaining salt, and milk. Stir over medium heat until thickened, 5 minutes. Remove from heat.

Step 6
6

In a small bowl, lightly beat remaining egg with about 1/3 cup hot milk mixture. Return it to milk mixture in pan and stir over medium heat until hot and very thick, 1 to 2 minutes. Stir in vanilla. Remove custard from heat and whisk often until cool, at least 20 minutes.

Step 7
7

Set bottom layer of cake, cut side up, on a serving platter. Spread custard over cake, then top with remaining layer, nut side up.

Step 8
8

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 409Calories from Fat 46
% Daily Value *
Total Fat 21g33%

Saturated Fat 11g56%
Cholesterol 95mg32%
Sodium 348mg15%
Total Carbohydrate 51g17%

Dietary Fiber 0.8g4%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.