A treasured family recipe, this is one cake that is anything but dry. We use our walnut oil in place of vegetable oil for a buttery, toasted twist sure to please even the most finicky dessert eaters.
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Ingredients
2 1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. brown sugar
3/4 c. granulated sugar
3/4 c. walnut oil
1/2 tsp. nutmeg
1/2 c. chopped walnuts
1/2 tsp. baking soda
1 tsp. baking powder
1 lightly beaten egg
1 c. buttermilk
Preheat oven to 350 degrees F. Sift flour, salt and 1/2 tsp. cinnamon together in a medium bowl. Add sugars and oil to dry ingredients and mix until crumbly.
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Measure out 3/4 c. of mixture and reserve for topping, adding 1/2 tsp. nutmeg and remaining 1 tsp. of cinnamon. Add remaining ingredients to mixture.
Turn into greased 9×13 cake pan. Sprinkle topping on evenly and press lightly. Bake for 30-35 minutes.
Serve warm with cinnamon walnut ice cream and caramel sauce.
http://www.limerockorchards.com/2014/05/walnut-crumb-cake/
