Walnut Cream Cheese Cake
Discovered this cake years ago in the Joy of cheese cake cook book. This is unusual in that it contains cream cheese, but is not a cheese cake. the moist texture the cream cheese adds combined with the marvelous flavour of the nuts makes this a remarkable cake. Don't serve this cake chilled as it so much softer and moist at room temperature
Ingredients
8 serv.Step-by-step instructions
- 1
Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
- 2
Preheat oven to 300ºF.
- 3
Sift together the flour, baking powder, and salt.
- 4
Set aside.
- 5
In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
- 6
Beat until smooth.
- 7
Beat in the eggs, one at a time, until incorperated.
- 8
The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
- 9
Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
- 10
Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
- 11
Cool on wire rack and serve at room temperature.
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