Walnut-Vanilla Spice Cake
Serves 6-8 | with Tangy Cream Cheese Frosting- Wheat
- Milk
- Walnuts
- Egg
- Fish
- Sesame
- Mustard
- Sulphites
- Egg
- Tree nuts
- Crustaceans
- Gluten
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Milk
- Triticale
Ingredients: Vanilla cake mix (milk, wheat) (sugar, enriched wheat flour, modified corn starch, milk ingredients, salt, wheat starch, canola oil, sodium acid pyrophosphate, sodium bicarbonate, cellulose gum, monocalcium phosphate) • Icing sugar (sugar, corn starch) • Butter (milk) • Grade A egg • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Walnuts • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Warming spice blend (spices) • Ground cinnamon.
Ingredients
400 g
Vanilla Baking Mix
(Contains: Wheat, Milk May be present: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
4 g
Warming Spice Blend
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 g
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
113 g
Unsalted Butter
(Contains: Milk)
56 g
Walnuts, chopped
(Contains: Walnuts)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 cup
Icing Sugar
(May be present: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
2 unit(s)
Egg
(Contains: Egg)
43 mL
Sour Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 350ºF.
- Cut butter into 8-equal pieces. (NOTE: Each one is 1 tbsp!)
- In a large bowl, lace 5 tbsp of butter, then set aside to soften.
- Grease the base and sides of an 8x8-inch baking dish, then line the base and sides with parchment paper, leaving a 2-inch overhang. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
- In a large microwavable bowl, melt remaining 3 tbsp butter.
- To the bowl with melted butter, add sour cream, eggs and 3/4 cup water, then whisk to combine.
- Add vanilla baking mix, walnuts, 1/2 tsp cinnamon and Warming Spice Blend, then whisk until batter is smooth and well combined. Transfer cake batter to prepared baking dish.
- Bake for 25-30 min in the middle of the oven, until a toothpick inserted into the centre of the cake comes out mostly clean. Transfer baking dish to a wire rack to cool for 5 min.
- Once cool to touch, remove cake from pan. Leave to fully cool for 25-35 min.
- While the cake bakes, in the large bowl with softened butter, beat butter, cream cheese, icing sugar and 1/8 tsp salt for 1-2 min, until light and fluffy. (TIP: If you have eletric hand mixer, use it here!)
- Cover and keep in fridge until cake has cooled completely.
- Carefully peel parchment paper off cake.
- Spread frosting over flat side of cooled cake, then use the back of a large spoon to create swoops.
- Using a fine mesh strainer, dust frosting with 1/4 tsp cinnamon.
- Slice and serve.
