Swiss Engadine Nuss Cake with Caramelized Walnuts
A classic Swiss butter cake from the Engadine region, featuring a rich, tender crumb and a crunchy layer of caramelized walnuts. This dessert is celebrated for its perfect balance of buttery sweetness and nutty crunch.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar divided for cake and topping
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1.5 cups walnut halves for caramelizing and topping
- 2 tbsp unsalted butter for caramelizing walnuts
- 1/4 cup heavy cream for caramelizing walnuts
Notes
Storage: Cover and store at room temperature for up to 3 days or refrigerate for 5 days. Make-ahead: The cake can be baked a day ahead; add the caramelized walnut topping just before serving for best texture. Variations: Substitute pecans or hazelnuts for walnuts. Serving suggestion: Dust with powdered sugar or serve with a dollop of whipped cream for an extra treat.