Here’s a quick and easy recipe that I posted many years ago.
It is one of my mother-in-law’s go-to recipes that was, and still is, enjoyed by all. It goes great with a strong cup of coffee.
It’s not too late to show Mom how much you love her by whipping up this easy Armenian walnut cake recipe for Mother’s Day!
P.S. Pecans, almonds, or pistachios work as a great walnut replacement in this recipe.
Armenian Walnut Cake
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup granulated sugar
- ½ cinnamon (optional)
- ¼ lb. unsalted butter (1 stick (1/2 cup), melted and slightly cooled )
- 3 eggs (beaten)
- 1 tsp. vanilla extract
- 1 cup milk
- 1 cup walnuts, chopped (Reserve 2-3 Tbsp. to sprinkle on top of batter before baking. Note: pecans, almonds or pistachio nuts may be substituted.)
- In a large mixing bowl, combine the flour, baking powder, salt, sugar, and cinnamon, if using.
- In a separate bowl, combine the melted butter, milk, beaten eggs and vanilla.
- Blend the liquid ingredients into the flour mixture using an electric hand mixer or wooden spoon until combined. Avoid over-mixing.
- Fold in the chopped nuts – except for those reserved for the top.
- Preheat the oven to 375°F.
- Pour the cake batter into a lightly greased 8"x12" rectangular pan, a 9"x 9" square pan or a 9" Pyrex pie pan, spreading the batter evenly. Sprinkle the reserved chopped nuts evenly over the top of the batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Place pan on a wire rack. Cool completely.
- To serve, cut into squares or wedges, depending on which shape pan you've used.