My grandmother is a big fan of putting nuts in cookies and all other types of baked goods. I on the other hand, am not. It's not that I don't like nuts (I do!), and there certainly are exceptions to the rule, but for the most part I think they just throw off the texture of most goodies.
But when I saw Smitten Kitchen's Walnut Jam Cake recipe, I was pretty sure that I'd found a happy compromise. The toasted walnuts are finely chopped, lending a delicious nutty flavor to the cake, without disrupting the cake's soft texture. I made the recipe exactly as printed, except I substituted my homemade blueberry butter for the suggested jam topping. I think it was a hit, as my grandmother went back for seconds!