A light buttery cake with just a hint of cardamom.
1 cup sugar
1/2 cup butter, softened
2 eggs + 2 egg yolks
1/4 cup sour cream
1 cup flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped California walnuts
Coarsely chopped California walnuts (garnish)
Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
Cream sugar and butter until light and fluffy in the bowl of an electric mixer on low speed. Add eggs one at a time, beating well after each addition, then beat in sour cream.
Stir together flour, cardamom, baking powder and salt in a medium bowl then add to batter, beating just until incorporated. Beat in chopped walnuts.
Spread evenly into prepared pan and sprinkle with coarsely chopped walnuts.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
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