This is a traditional European yeasted bundt cake. Filled with walnuts and baked until perfection! With simple pantry ingredients that almost every household has and step-by-step instructions, this is a fool-proof recipe for a walnut bundt cake.
18tablespoonunsalted butter(plus more for coating the bundt pan)
2tablespooncocoa powder
½cupchopped walnuts
0.6cupwarm milk
1 ½teaspoonactive dry yeast
Instructions
In a small cup with warm milk, add active dry yeast, a little bit of all-purpose flour, and a little granulated sugar. Mix the ingredients and set the cup aside for 5-10 minutes.
In a large mixing bowl, add flour, sugar, eggs, melted butter, and salt.
Add the mixture of warm milk with yeast to a mixing bowl.
At the lowest speed, start mixing all ingredients. After a minute, increase the speed slightly. Set aside to rest for 30 minutes.
Divide the batter in half. In one half, add 2 tablespoon cocoa powder. Mix until combined.
Preheat the oven to 390 Fahrenheit and grease the bundt pan evenly with butter and add flour. Tilt and turn until the pan is evenly covered with flour.
Add the first half of the batter into the bundt pan until the bottom of the bundt pan is completely covered.
Add the chopped walnuts and then the second half of the batter (mixture with cocoa powder).
Bake for 40 minutes. Remove from the oven and check the cake with a wooden skewer. It's probably going to be too soft on the inside. If it is, bake for another 5-10 minutes at 370 Fahrenheit.
Remove the cake from the oven and leave it on a wire rack for 15 minutes.
Remove the cake from the bundt pan and leave it for another 5 minutes to cool down.