Best 11 Walnut Orange Cake Recipes

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Indulge in the harmonious blend of sweet and citrusy flavors with our delectable Walnut Orange Cake. This classic treat combines the nutty richness of walnuts with the vibrant zest of oranges, resulting in a moist and flavorful cake that's perfect for any occasion.

Our collection of recipes offers a variety of options to suit your taste and skill level. Whether you prefer a simple one-bowl cake or a more elaborate layered cake, we've got you covered. Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure a successful baking experience.

For those who love the classic combination of walnuts and oranges, our Basic Walnut Orange Cake is a must-try. With its moist crumb and zesty orange glaze, this cake is a timeless favorite that's sure to impress.

If you're looking for a more decadent treat, our Walnut Orange Pound Cake is the perfect choice. This dense and flavorful cake is made with a combination of butter, sugar, and eggs, resulting in a rich and satisfying dessert. The orange zest and chopped walnuts add an extra layer of flavor that makes this cake truly special.

For a lighter and airier option, our Walnut Orange Chiffon Cake is a delightful choice. This delicate cake is made with egg whites and whipped egg yolks, giving it a fluffy and airy texture. The orange zest and chopped walnuts add a subtle citrus flavor that complements the light and airy texture perfectly.

Explore our collection of recipes and discover the perfect Walnut Orange Cake to satisfy your sweet cravings. From simple to elaborate, each recipe is sure to delight your taste buds and leave you craving more.

Here are our top 11 tried and tested recipes!

APPLE-WALNUT CAKE WITH ORANGE GLAZE



Apple-Walnut Cake with Orange Glaze image

I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it's also great as a special breakfast or brunch item. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1-3/4 teaspoons apple pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3 medium apples, peeled and finely chopped
1 cup chopped walnuts, toasted
GLAZE:
1-1/2 cups confectioners' sugar
1 teaspoon grated orange zest
2 to 3 tablespoons orange juice

Steps:

  • Preheat oven to 325°. Coat a 10-in. fluted tube pan with cooking spray; dust with flour, tapping out extra., Beat first six ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into sugar mixture. Fold in apples and walnuts. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 10 minutes before removing to a wire rack; cool slightly., Mix confectioners' sugar, orange zest and enough juice to reach a drizzling consistency. Spoon over warm cake.

Nutrition Facts : Calories 316 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

WALNUT ORANGE COFFEE CAKE



Walnut Orange Coffee Cake image

My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania

Provided by Taste of Home

Time 50m

Yield 12-15 servings.

Number Of Ingredients 21

1 cup quick-cooking oats
1-1/2 cups orange juice
1/2 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 tablespoon grated orange zest
TOPPING:
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
3 tablespoons grated orange zest
3 tablespoons orange juice
3 cups sweetened shredded coconut
1-1/2 cups chopped walnuts

Steps:

  • In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.

Nutrition Facts : Calories 614 calories, Fat 32g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 413mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 8g protein.

WALNUT-ORANGE CAKE



Walnut-Orange Cake image

Provided by Diane Rossen Worthington

Categories     Cake     Egg     Dessert     Orange     Walnut     Winter     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Nonstick olive oil spray
1 1/2 cups chopped walnuts
1 cup all purpose flour
1 tablespoon baking powder
4 large eggs
1 1/2 cups sugar
1/2 cup fresh orange juice
1 tablespoon finely grated orange peel
1/2 cup olive oil
Powdered sugar

Steps:

  • Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
  • Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
  • Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
  • Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.

ORANGE-WALNUT CAKE



Orange-Walnut Cake image

This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners' sugar, for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

Nutrition Facts : Calories 460 g, Fat 25 g, Fiber 2 g, Protein 9 g

ORANGE-DATE-WALNUT PASSOVER CAKE



Orange-Date-Walnut Passover Cake image

Provided by Joan Nathan

Categories     dinner, dessert

Time 1h15m

Yield At least 12 servings

Number Of Ingredients 10

3 cups sugar
1 cup vegetable oil, plus more to grease pan
4 whole oranges
1/2 to 1 cup orange juice
6 large eggs
1/4 teaspoon salt
2 cups matzo meal
2 cups coarsely ground walnuts
1 cup tightly packed chopped dates
2 to 3 tablespoons orange liqueur

Steps:

  • Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
  • Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
  • In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
  • Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 26 grams, Carbohydrate 82 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 85 milligrams, Sugar 69 grams, TransFat 0 grams

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT



Orange-Walnut Olive Oil Cake with Sweet Yogurt image

Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners’ sugar for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners’ sugar

Steps:

  • Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

ORANGE WALNUT CAKE



Orange Walnut Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 1 large cake, serving 12

Number Of Ingredients 11

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 pound butter, softened
1 1/2 cups sugar
3 eggs
1 1/4 cups fresh orange juice
1 cup finely chopped walnuts
2 tablespoons grated orange rind
2 tablespoons Cointreau, Triple Sec or Grand Marnier

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
  • Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
  • Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
  • Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
  • As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 125 milligrams, Sugar 27 grams, TransFat 1 gram

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP



Walnut and Almond Cake with Orange Syrup image

Categories     Cake     Citrus     Dessert     Bake     Almond     Walnut     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 18 servings

Number Of Ingredients 10

2 2/3 cups sugar
1 cup water
1 1/2 tablespoons grated orange peel
3 cups walnuts (about 12 ounces)
3 cups almonds (about 12 ounces)
16zwieback rusks, broken coarsely, or 1 cup ground graham crackers
3/4 teaspoon ground cinnamon
12 large eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
  • Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE



Walnut and Almond Cake with Orange-Pomegranate Compote image

Provided by Evan Kleiman

Categories     Food Processor     Mixer     Citrus     Egg     Fruit     Nut     Dessert     Passover     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Cake
Vegetable oil
1 3/4 cups walnuts
1 cup whole almonds
1/4 cup matzo cake meal
8 large eggs, separated
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar, divided
2 tablespoons orange juice
Syrup and compote
4 large oranges, peel of 1 orange removed in strips and reserved
1 cup pure unsweetened pomegranate juice
1 cup sugar
1 tablespoon fresh lemon juice

Steps:

  • For cake:
  • Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
  • Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
  • Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
  • For syrup and compote:
  • Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
  • Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
  • Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
  • Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
  • Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.

ORANGE WALNUT BAR CAKE



Orange Walnut bar cake image

A delicious fresh and light tasting cake with a wonderful orange butter frosting. Perfect for morning or afternoon tea.

Provided by dale7793

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

125 g unsalted butter, softened
3/4 cup caster sugar
1 grated orange, rind of
1 grated lemon, rind of
2 eggs
1 1/2 cups self raising flour
1/2 cup walnut pieces
1/2 cup orange juice
3 tablespoons milk
2 teaspoons sugar
75 g soft unsalted butter
250 g icing sugar, sifted
1 grated orange, rind of
1/4 cup orange juice

Steps:

  • Preheat your oven to 180 degrees C.
  • Grease a loaf or square cake tin well with some butter and line the base with baking paper.
  • Cream the butter, sugar and grated rinds until light and fluffy.
  • Add the eggs, one at a time, and beat in well.
  • Fold through the sifted flour.
  • Stir in the walnuts, followed by the orange juice and then the milk.
  • Pour into the prepared tin and sprinkle with the 2 teaspoons sugar.
  • Bake for about 50 minutes.
  • Stand for a few minutes then cool on a wire rack.
  • To make the frosting, cream the butter in a small mixing bowl until light.
  • Beat in the icing sugar.
  • Add the rind and juice then beat at high speed with electric mixer for a few minutes until frosting is stiff enough to shape easily but not too stiff to spread.
  • If it's too thin add more sifted icing sugar.
  • If too thick add some more juice or water.
  • When the cake has cooled frost with the prepared frosting.

ORANGE WALNUT CAKE



Orange Walnut Cake image

My friend Sue gave me this recipe years ago- it was her husband's Aunt who always made this cake and says the secret is to use only real butter.- It really does make a difference.

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 13

3/4 c butter
1 c brown sugar
1/2 c granulated sugar
3 large eggs
1 tsp vanilla
2 c all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 c chopped dates
1 c chopped walnuts
1/2 c orange juice,fresh
the rind grated from 1 orange

Steps:

  • 1. Cream butter and sugars until light and fluffy. Add eggs and vanilla; beat thoroughly. Add sifted dry ingredients in thirds alternating with the orange juice, beating smooth after each addition. Fold in remaining ingredients and turn into a greased and floured 10-inch ring mold(bundt pan) Bake at 350^ for 45-60 minutes.

Tips for Making a Walnut Orange Cake

  • For a rich, nutty flavor, toast the walnuts before adding them to the batter.
  • Use fresh orange zest and juice for the best flavor. If you don't have fresh oranges, you can use bottled orange juice and orange extract, but the flavor will not be as good.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with crumbs attached, the cake needs to bake longer.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • For a professional-looking cake, use a piping bag to apply the frosting.
  • Garnish the cake with additional walnuts, orange zest, or a sprinkle of powdered sugar.

Conclusion

This Walnut Orange Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of orange and walnut flavors. The cream cheese frosting is rich and creamy, and it complements the cake perfectly. Follow the tips above to make the best Walnut Orange Cake you've ever tasted!

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