Chestnut and Walnut Bundt Cake
Chestnut and walnut cakes are both popular on their own, but together they create a truly special combination. The rich, earthy flavor of walnuts and the sweet, delicate taste of chestnuts create a perfect harmony in this soft and crumbly bundt cake. Imagine the aroma of walnuts and chestnuts filling the kitchen as it bakes, and every slice of the golden-brown cake is perfectly moist. This cake is an ideal choice for cold autumn or winter afternoons with a cup of tea or coffee.
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C). Grease and flour a Bundt pan, or line with parchment paper.
2
Melt the butter, then let it cool to lukewarm.
3
In a large bowl, cream together the eggs and sugar until light and fluffy.
4
Add the vanilla extract, melted butter, and chestnut puree, then mix until smooth.
5
In a separate bowl, whisk together the flour, ground walnuts, baking powder, and salt.
6
Gradually add the dry ingredients to the egg mixture, gently mixing until just combined and the batter is smooth.
7
Pour the batter into the prepared Bundt pan and spread evenly.
8
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9
Let cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
10
Before serving, dust with powdered sugar or drizzle with melted chocolate for extra flavor.
