Dessert: United States – Missouri (Midwestern United States) – Missouri Black Walnut Cake

Serving Size: 10

Approximate Time

Prep 25 min

Cook 1 hr

Additional 20 min

Total 1 hr 45 min

Ingredients

- 1 cup (227 g) unsalted butter
- 1 3/4 cups (350 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 3 large eggs, approx. 150 g total (without shells)
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) buttermilk
- 2 3/4 cups (350 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1.5 g) ground cinnamon (optional, to warm the flavor)
- 1/2 cup (50 g) finely ground black walnuts
- 1 cup (100 g) chopped black walnuts, plus 2 tbsp (12 g) for garnish
- 1 tbsp (15 ml) milk or cream (to help distribute ground walnuts in batter)
- For the glaze:
  - 1 1/2 cups (180 g) confectioners' sugar
  - 2–3 tbsp (30–45 ml) heavy cream
  - 1 tbsp (15 g) unsalted butter, melted
  - 1/2 tsp (2.5 ml) vanilla extract
  - Pinch of salt

Instructions

Short Description:
A rich, buttery layer cake studded with intensely flavored local black walnuts and finished with a simple sweet glaze. The butter-forward batter balances the walnuts' earthy bite for a traditional Missouri dessert.

Regional Notes:
This Missouri variation emphasizes the region's distinctive black walnuts—stronger and earthier than English walnuts—and pairs them with a very buttery, tender cake base to mellow and highlight their flavor. Unlike generic walnut cakes, this version often uses browned butter and a touch of sour cream for extra richness and a dense, moist crumb favored in Midwestern baking.

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch (25 cm) bundt pan or line a 9x13 inch (23x33 cm) pan; set aside.
2. In a light-colored skillet over medium heat, melt the butter and continue cooking until it foams and the milk solids turn golden brown and smell nutty, about 4–6 minutes. Remove from heat and let cool 5–10 minutes to warm (not hot).
3. While butter cools, whisk together flour, baking powder, baking soda, salt, and ground black walnuts in a bowl; set aside.
4. In the bowl of a stand mixer (or using a hand mixer), combine granulated sugar, brown sugar, and the cooled browned butter. Beat on medium speed until combined and slightly fluffy, about 2 minutes.
5. Add the eggs one at a time, beating briefly after each addition. Mix in the vanilla and sour cream until smooth.
6. Stir the buttermilk and 1 tablespoon (15 ml) milk/cream into the dry ingredients to rehydrate the ground walnuts, then add the dry mixture to the wet in three additions, alternating and beginning and ending with the dry ingredients. Mix each addition until just combined; do not overmix.
7. Fold in the chopped black walnuts by hand, ensuring even distribution.
8. Scrape batter into the prepared pan and smooth the top. Tap the pan once on the counter to remove air pockets.
9. Bake 50–60 minutes for a bundt (or 35–45 minutes for 9x13) until the top is golden and a skewer inserted near the center comes out with a few moist crumbs (not wet batter).
10. Cool the cake in the pan on a wire rack 10–15 minutes, then invert onto the rack to cool completely.
11. For the glaze: whisk confectioners' sugar, melted butter, vanilla, pinch of salt, and 2 tablespoons (30 ml) heavy cream; thin with the remaining tablespoon (15 ml) heavy cream if needed to a pourable consistency.
12. Drizzle the glaze over the cooled cake and sprinkle with the reserved 2 tbsp (12 g) chopped black walnuts. Let glaze set 15–20 minutes before slicing and serving.