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Walnut Cake

['1 cup (2 sticks) unsalted butter, room temperature, plus more for pan', '6 tablespoons raw sugar, divided', '7 cups walnut halves', '3/4 cup all-purpose flour', '1 1/2 cups almond flour or almond meal', '3/4 cup granulated sugar', '6 large eggs', '3/4 cup heavy cream', '1/2 cup plain whole-milk yogurt', '1 teaspoon kosher salt', '1 vanilla bean, split lengthwise', 'Whipped cream', 'Ingredient info: Almond flour is available at some supermarkets and at natural foods stores and specialty markets.']

Preheat oven to 350°F. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1-2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2-3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1-2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50-55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.

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