Walnut Butter Loaf Cakes
A classic, moist, and tender butter cake recipe enriched with generous pieces of walnuts, baked into two delightful loaves. This recipe adapts a traditional butter cake method to incorporate walnuts, resulting in a comforting dessert, breakfast, or snack.
Ingredients
- 3 cups All-purpose flour
- 3 tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter, softened (Equivalent to 2 sticks or 226g)
- 2 cups Granulated sugar (Equivalent to 400g)
- 4 units Large eggs, room temperature
- 2 tsp Vanilla extract
- 1 cup Whole milk, room temperature (Equivalent to 240ml)
- 1 cup Walnut meat, cut in pieces
Instructions
- 1Grease and flour two standard 9x5 inch (23x13 cm) loaf pans. Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- 3In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- 4Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- 5With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined and no streaks of flour remain, being careful not to overmix.
- 6Gently fold in the cut walnut pieces into the batter using a rubber spatula until evenly distributed.
- 7Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean. The tops should be golden brown.
- 8Let the loaves cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely before slicing and serving.