Recipe Corner: Yogurt Walnut Cake



2 1/2 cups flour

1 1/2 cups sugar

1 stick unsalted butter, at room temperature

2 large eggs, beaten

1 teaspoon each baking soda and baking powder

Get the Mirror in your inbox:

1 teaspoon each vanilla and cinnamon

1/2 teaspoon cloves or nutmeg

1 cup plain white yogurt

2 tablespoons fresh lemon juice

Dash of sea or Kosher salt



In a large bowl, combine the sugar and butter for a few minutes until the consistency is smooth.  Add the remaining ingredients, and mix for a few more minutes until all ingredients are well blended.



Combine all ingredients in a bowl and set aside:

1 1/2 cup walnuts, coarsely chopped

1/2 cup brown sugar

4 tablespoons butter, melted2 tablespoons flour

2 teaspoons cinnamon

1/8 teaspoon allspice


Pre-heat oven to 350 degrees.

Pour half of the batter into a greased 9 X 13 glass pan and sprinkle half the topping over the batter.  Pour the rest of batter over top and add the remaining topping over this layer. Bake for about 45-50 minutes or until a knife inserted in the center comes out clean.

Remove cake from oven, cool for 10 minutes, and cut into diamond shapes or squares.

Makes 24 pieces.  Dust with powdered sugar or serve with fresh whipping cream and fruit, jam or marmalade on the side.  Armenian sugar syrup may be served with this cake.


For the sugar syrup:

2 cups sugar

1 cup water

1 tablespoon fresh lemon juice and 1 teaspoon fresh zest

1 or 2 thin slices of lemon


Put the ingredients in a medium saucepan and slowly bring to a boil until the syrup begins to thicken and sugar is dissolved; stir until it thickens. Remove from heat and cool.  Serve with this cake and many Armenian desserts.

Serves 8-10.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at <

Get the Mirror-Spectator Weekly in your inbox: