Sour cream and walnut praline bundt

by Ed Halmagyi


  • 300g self-raising flour
  • 230g caster sugar
  • 150g unsalted butter, softened
  • 2 eggs
  • 2 egg yolks
  • 240g sour cream
  • 1 tsp natural vanilla extract
  • 130g brown sugar
  • 2 tsp ground nutmeg
  • ½ tsp ground cloves
  • 180g walnuts, chopped


1 Preheat oven to 180°C. Combine the flour, sugar and butter in the bowl of an electric mixer and beat with the paddle attachment on low speed for 4 minutes, until crumbly. Add the eggs, yolk, sour cream and vanilla and beat until smooth.
2 Combine the brown sugar, spices and walnuts in a bowl and scatter some into the base of a 2½L bundt tin. Spoon the batter on top, then finish with the remaining walnut mixture. Bake for 45 minutes, until a skewer can be inserted and removed cleanly.