Name: Turkish Walnut Cake with Cinnamon
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 300 g all-purpose flour; 200 g sugar; 4 piece eggs; 150 g butter; 150 g walnuts; 2 tsp baking powder; 1 tsp ground cinnamon; 1 tsp vanilla extract; 100 ml milk; 1 pinch salt

Cevizli kek represents the beloved tradition of Turkish home baking, where simple ingredients transform into deeply satisfying desserts. This cake embodies the Turkish love affair with walnuts, a nut that grows abundantly in the Black Sea region and features prominently in Turkish sweets. The cake offers a beautiful balance of textures and flavors. Each bite reveals tender, buttery crumb punctuated by crunchy walnut pieces that release their earthy, slightly bitter notes. The cinnamon adds warmth without overwhelming the delicate nuttiness, while a hint of vanilla rounds out the flavor profile. The aroma alone is intoxicating – imagine the scent of toasted walnuts mingling with sweet cake batter. This cake develops even better flavor overnight, making it ideal for preparing ahead of guests or special occasions. The oils from the walnuts keep the cake incredibly moist for days. Serve it with afternoon tea, as a simple dessert after dinner, or alongside Turkish coffee for an authentic experience. The golden-brown exterior gives way to a pale, tender interior flecked with walnut pieces. When sliced, the cake releases its nutty fragrance and reveals an appealing homestyle appearance that speaks to its comforting, unpretentious nature.

Ingredients

Instructions

Prepare pan and oven

Preheat oven to 180°C (350°F) and butter a 23cm round cake pan thoroughly. Dust the pan with flour, tapping out excess to create an even coating. Line the bottom with parchment paper for easy removal. The pan should be well-prepared to prevent sticking.
Prepare walnuts

Roughly chop the walnuts into small 5mm pieces using a sharp knife. Toast them in a dry pan over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden. The nuts should smell nutty and aromatic when ready. Do not over-toast or they will become bitter.
Cream butter and sugar

Melt the butter and let it cool slightly. In a large bowl, whisk together the melted butter and sugar for 2-3 minutes until the mixture is pale and slightly fluffy. The sugar should be mostly dissolved and the mixture should look creamy. Do not use hot butter or it will cook the eggs.
Add eggs and vanilla

Beat in the eggs one at a time, whisking vigorously after each addition for 1 minute until fully incorporated. Add vanilla extract and mix for another 30 seconds until the batter is smooth and pale yellow. Each egg should be completely mixed before adding the next.
Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, cinnamon, and salt for 1 minute until evenly combined. The mixture should have a uniform color with no streaks of cinnamon. Do not skip this step as it ensures even distribution of leavening.
Mix batter together

Gradually fold the flour mixture into the butter mixture in three additions, alternating with the milk in two additions. Mix gently with a wooden spoon for 30 seconds after each addition until just combined. The batter should be smooth but not overmixed. Stop mixing as soon as no flour streaks remain.
Add walnuts and bake

Fold in the toasted walnuts with a few gentle stirs until evenly distributed. Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted in center comes out with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Tips

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Cooking Tips

Toast the walnuts before adding them to intensify their flavor and prevent them from making the cake soggy. This extra step creates a much more aromatic and texturally interesting cake.

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Alternatives

Replace walnuts with hazelnuts or almonds for different flavor profiles, though hazelnuts pair especially well with cinnamon. Pecans work too but will create a sweeter, less traditional taste.

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Serving & Storage

Serve at room temperature with Turkish tea or coffee, optionally dusted with powdered sugar. Store covered at room temperature for up to 5 days - the cake actually improves in flavor after the first day as the walnut oils distribute throughout.