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Sour Cream Walnut Breakfast Cake

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“This is a breakfast cake that should be baked in a bundt pan or tube pan that holds the same volume and must be served in thin slices. This recipe comes from the Weekend magazine dated March 18th'2005. Enjoy!”
1hr 40mins

Ingredients Nutrition


  1. First, prepare the cinnamon-walnut filling for the cake.
  2. Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts. Your filling is now ready. Keep aside and proceed.
  3. Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
  4. Preheat oven to 350°F.
  5. In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
  6. In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
  7. Blend in the vanilla essence.
  8. In a separate bowl, beat eggs one at a time until light and fluffy.
  9. Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
  10. Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
  11. Spoon about 2 tbsps. of the Cinnamon-Walnut filling on the bottom of the well greased pan.
  12. Spoon in half of the batter in the greased pan.
  13. Sprinkle evenly with about half of the remaining filling.
  14. Dot with 1 tablespoons of the cold butter pieces.
  15. Add the remaining batter.
  16. Sprinkle with the remaining filling.
  17. Dot with the remaining butter.
  18. Bake until the cake tests done {i.e. when a knife is inserted in the middle of the cake, it should come out clean}.
  19. Let the cake stand in the pan on a wire rack for about 10 minutes.
  20. Invert pan to release the cake.
  21. Dust the top part of the cake with confectioner's sugar before serving.
  22. Bon Appetite!

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