This Martha Stewart Honey Walnut Cake is a moist and nutty dessert that uses real honey and toasted walnuts. It’s a warm, comforting recipe, ready in 1 hour and 20 minutes.
Martha Stewart Honey Walnut Cake Ingredients
- 3 ounces walnut halves (about 3/4 cup)
- Unsalted butter, room temperature, for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 cup raw honey, plus 2 to 3 tablespoons more for glaze
- 1 cup unsweetened applesauce
- 3 large eggs, room temperature
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
How To Make Martha Stewart Honey Walnut Cake
- Prep oven and toast walnuts: Preheat oven to 350°F. Spread walnuts on a baking sheet and toast 5–7 minutes until fragrant. Cool, then pulse in food processor until finely chopped.
- Prep pan and mix wet ingredients: Butter and flour an 8.5-inch springform pan. In a large bowl, whisk honey and applesauce until combined. Add eggs and whisk until smooth.
- Combine dry ingredients and mix batter: In a medium bowl, sift flour, baking soda, salt, and ginger. Stir dry ingredients into the wet honey mixture. Fold in chopped walnuts.
- Bake the cake: Pour batter into prepared pan. Bake for about 55 minutes, or until a tester comes out clean and top is golden.
- Glaze and serve: Cool cake in pan for 15 minutes until it pulls away from the edges. Remove from pan and place on serving plate. While still warm, gently spread extra honey on top as a glaze. Serve warm.
Recipe Tips
- Can I use a different nut? Yes, pecans or almonds also work well.
- Can I use sweetened applesauce? Yes, but reduce the added honey slightly.
- How to prevent sticking: Ensure your springform pan is well-buttered and floured.
- Make it ahead: Bake the cake a day ahead and glaze just before serving.
What To Serve With Honey Walnut Cake
Enjoy this warm, fragrant cake with:
- A scoop of vanilla ice cream
- Masala chai or black coffee
- Sliced pears or figs
How To Store Honey Walnut Cake
Room Temperature: Store covered at room temp for up to 2 days.
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Freeze wrapped slices for up to 1 month.
Honey Walnut Cake Nutrition Facts
- Calories: ~390
- Fat: ~18g
- Saturated Fat: ~4g
- Sugar: ~30g
- Carbohydrates: ~45g
- Protein: ~6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do I need to peel the walnuts?
No, just toast and chop them.
Can I skip the glaze?
Yes, but it adds extra shine and flavor.
Can I use store-bought honey?
Yes, but raw honey gives the best flavor.
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Martha Stewart Honey Walnut Cake
Description
A moist, spiced honey cake with crunchy toasted walnuts and a warm honey glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Toast and chop walnuts.
- Grease and flour an 8.5″ springform pan.
- Mix honey, applesauce, and eggs.
- Sift dry ingredients and combine. Fold in walnuts.
- Bake 55 min. Cool 15 min. Glaze with warm honey. Serve warm.