Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter.
This was my second attempt at a pound cake from Walter’s book. Obviously, it came out of the pan easier than the last one. It also tasted better than the last one, but that was because of the crust.
With this recipe, after generously buttering the pan, you press walnut pieces up the sides. As the cake bakes, the nuts toast up and merge with the batter to form a crust.
The cake itself? Meh. It was all right. I liked the texture better than the last one. This cake is a more traditional pound cake that includes a bit of sour cream and orange zest in the batter. I like using lemon and lime zest, but I find orange zest tends to make things taste medicinal. Overall, this isn’t a pound cake that I’d go out of my way to make again.
It looks yummy. I love the idea of the crust with all those nuts. I bet this would be good with my (holds up Eeyore cup – hint hint) cup of tea. I think I’m going to have bake something this weekend. I wish I could make good pound cake. Your blog is so tempting!