Baking · Cakes & muffins
Cinnamon Walnut Yogurt Cake
A round almond and yogurt cake with a cinnamon-walnut layer through the middle.
- Prep
- 20 min
- Cook & rest
- 100 min
- Total
- 120 min
- Servings
- 10
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 10 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 10 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Almondsfinely ground220 g
- Walnutsfinely chopped80 g
- Greek yogurtPlain, whole milk180 g
- Eggbeaten200 g
- Buttermelted and cooled60 g
- Granulated sugarGranulated60 g
- CinnamonDried, ground6 g
- Baking powderDouble-acting, sodium aluminum sulfate8 g
- Vanilla extractPure extract5 g
- SaltTable salt2 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 350°F (175°C). Line a 20 cm round tin. Mix the walnuts with the cinnamon and one-third of the sugar for the filling.
- Mix the almond meal, baking powder and salt. Whisk the eggs, yogurt, butter, vanilla and remaining sugar, then stir into the dry ingredients.
- Spread half the batter in the tin and scatter over the walnut mixture. Cover with the remaining batter and gently level it without stirring the layers together.
- Bake for 35–45 minutes until the middle is set and a skewer comes out without raw batter. Cover loosely if the top colors too quickly.
- Cool in the tin for 10 minutes, then cool fully on a rack. Cut into 10 servings.
Kitchen notes
- The walnut layer is a thin ribbon, not a syrupy filling. All of the measured sugar is included in the nutrition.
- The total time includes approximately 45–55 minutes for cooling before slicing. A larger or deeper bake may need longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 13.5 g
- Fiber
- 3.6 g
- Carbs − fiber
- 9.9 g
- Protein
- 10.1 g
- Fat
- 23.9 g
- Energy
- 295 kcal
Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Cinnamon Walnut Yogurt Cake
For 10 servings
Eggs & dairy
- EggRaw, whole, without shell200 g
- Greek yogurtPlain, whole milk180 g
Oils & fats
- ButterUnsalted60 g
Herbs & spices
- CinnamonDried, ground6 g
- SaltTable salt2 g
Nuts & seeds
- AlmondsPlain220 g
- WalnutsEnglish walnuts, plain80 g
Sauces & pantry
- Baking powderDouble-acting, sodium aluminum sulfate8 g
- Granulated sugarGranulated60 g
- Vanilla extractPure extract5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/cinnamon-walnut-yogurt-cake/
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