This recipe is a good one folks. You'll have the whole house smelling like cinnamon and I say what's better than that? My favourite part I have to say is the crunchy walnut topping, very yummy! Serve this with some nice earl grey tea.

Adapted from the "Orange-Pistachio-Glazed Spiced Muffins" recipe in the "Food & Drink" Magazine (Spring 2011 edition)

Makes one 9" square cake

Preheat the oven to 375 degrees F.

Baking time: 40 minutes


1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp each: cinnamon, baking powder

1/2 tsp each: baking soda, salt, and nutmeg

1/4 tsp ground cloves

1 cup plain yogurt (I used the full fat variety)

1/2 cup granulated sugar

1/3 vegetable oil

2 eggs

1/2 cup walnuts, roughly chopped

2 tbsps granulated sugar

1. Preheat the oven to 375 F and lightly grease or line with parchment paper the square baking pan. Place it aside for now.

2. In a medium bowl, add in the flours, cinnamon, baking powder, baking soda, salt, nutmeg, and ground cloves. Make sure to whisk it through to combine. In a separate bowl, mix together the yogurt, sugar, oil, and eggs.

3. Stir the flour mixture into the the bowl with the wet mixture until just combined. Pour the cake batter into the prepared baking pan. Take the chopped walnuts and sprinkle it all over the top of the cake, and do the same with the 2 tbsps of granulated sugar. Using your clean hands, lightly pat the walnuts into the batter.

4. Place the cake into the oven and let it bake for a good 40 minutes or until the cake has set. Poke it through using a toothpick and if the toothpick comes out clean you know the cake is done. Cool the cake completely and cut into desired pieces, then eat!

Cook's tip: If you want the topping to stay crisp the cake is best eaten the day that it's made. It still tastes great the next day but for me this cake is all about the yummy walnut topping.

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