Photo: Annabelle Breakey; Styling: Randy Mon
Makes 10 to 12 servings

Prep and Cook Time: about 1 1/2 hours, plus 1 1/2 hours of cooling time.

How to Make It

Step 1

Preheat oven to 350°. Coat a 9-in. round cake pan with 2-in. sides with cooking-oil spray. Mix walnuts, brown sugar, melted butter, and nutmeg and spread into pan.

Step 2

In a large bowl, cream 1 cup granulated sugar with softened butter. Beat in 2 eggs.

Step 3

In a medium bowl, mix flour, baking powder, baking soda, and 1/4 tsp. salt. Beat 1/3 flour mixture into butter mixture, then 1/2 cup sour cream; repeat with another 1/3 flour mixture, then remaining sour cream and flour mixture. Spoon evenly into pan.

Step 4

Bake cake until a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool in pan 10 minutes. Run a thin knife around pan edge to loosen cake; invert onto a rack. Let cool completely, then slice in half horizontally with a serrated knife.

Step 5

In a saucepan, mix remaining granulated sugar, the cornstarch, remaining salt, and milk. Stir over medium heat until thickened, 5 minutes. Remove from heat.

Step 6

In a small bowl, lightly beat remaining egg with about 1/3 cup hot milk mixture. Return it to milk mixture in pan and stir over medium heat until hot and very thick, 1 to 2 minutes. Stir in vanilla. Remove custard from heat and whisk often until cool, at least 20 minutes.

Step 7

Set bottom layer of cake, cut side up, on a serving platter. Spread custard over cake, then top with remaining layer, nut side up.

Step 8

Note: Nutritional analysis is per serving.

Ratings & Reviews

skidd1's Review

December 13, 2008
I and many others love this cake. It is like a blitztorte but easier. One tip: rather than using a 2 inch high cake pan, I used 2 regular cake pans (with fluted sides) and divided up the batter. I thought this was easier than cutting the cake in half horizontally. Last time I did that but it was difficult to do and the slice was uneven.