Comments on: Walnut Cake

By: JoAnne Cortese

JoAnne Cortese — Tue, 21 Apr 2020 02:10:55 +0000

The cake is a bit disappointing – there is too much cinnamon flavor which over powers the walnut. I also think there is too much baking powder – I can taste it. I may try again without the cinnamon and less baking powder. The texture and crumb on this cake is the best I ever made. Sorry for the negative review maybe someone can give me some pointers to adjust to my taste.

By: Dev

Dev — Tue, 16 Jul 2019 04:30:00 +0000

Is it possible to add some coffee mixed with water to the batter and cut down on the buttermilk?

By: Susan Duncan

Susan Duncan — Sat, 01 Jun 2019 19:38:50 +0000

Made a classic St. Andre, but used this meringue buttercream—-easy, delicious! Thank you!

Susan

By: Corinne

Corinne — Sun, 26 May 2019 18:30:58 +0000

In reply to Kylie. Kylie, The buttermilk is what keeps it moist from my experience on other cakes.

By: Kylie

Kylie — Sat, 27 Apr 2019 17:01:04 +0000

If don’t use butter cream, Possible to replace Fresh milk instead.

By: Kylie

Kylie — Sat, 27 Apr 2019 16:58:44 +0000

If I don’t use Better milk, Possible to replace Fresh milk instead.

By: Bethany

Bethany — Wed, 03 Apr 2019 21:50:48 +0000

This cake may sound simple but it is anything but simple! The flavor in this cake is complex and delicious! I pondered for quite some time trying to figure out where all thar flavor came from. I definately recommend this cake! I did lessen the buttermilk and butter just a touch and added 2 Tbsp walnuts oil just to bump up the walnut flavor. Love love love this recipe! Thanks Olivia