SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Walnut Cake with a Hint of Rosemary


From EatingWell:  Summer 2003, The Essential EatingWell Cookbook (2004)

Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.

16 servings | Active Time: 40 minutes | Total Time: 2 hours



  1. Position rack in center of oven; preheat to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
  2. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
  3. Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
  4. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
  5. Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale.
  6. With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly.
  7. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely.
  8. Meanwhile, make Vanilla Cream.
  9. To serve, set the cake on a platter and dust with confectioners' sugar. Garnish with berries and rosemary sprigs. Serve each piece with a dollop of Vanilla Cream and some berries.


Per serving : 230 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 27 mg Cholesterol; 29 g Carbohydrates; 4 g Protein; 2 g Fiber; 154 mg Sodium; 81 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 fat

Tips & Notes