...walnut cake with cinnamon glaze...
I was having the parents over for brunch before seeing the Messiah at the National Cathedral (a must for anyone near the DC area) and I came upon this menu. This cake, and then a frittata with gruyere and prosciutto and potatoes. More on that later.
This cake was made last Saturday, and the last of it was consumed yesterday. And, it still tasted good. It holds up well and I think looks really pretty and tasted even better.
I did modify the recipe a bit. Instead of the recommended creme fraiche, I used sour cream. It worked just fine and I think (hope) this will make the recipe more approachable for you.
Recipe thanks to and loosely adapted from Food and Wine.
Ingredients you'll Need:
1 cup walnut baking pieces (or just walnuts chopped up)
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, separated
1 cup sour cream
1 cup powdered sugar
2 tablespoons half-and-half
1/4 teaspoon ground cinnamon
1. Preheat oven to 350. Butter and flour a 10 cup bundt pan (or use the baking pam spray). Spread the walnuts on a pie plate and toast in the oven for 8 minutes. Coarsely chop when cool if they are not already in pieces.
2. In a bowl whisk flour, cinnamon, baking powder, baking soda, and salt. In a large mixing bowl, beat butter until creamy, then add in sugar and vanilla until fluffy. Beat in egg yolks one at a time. Now beat in sour cream until combined. Add in dry ingredients, beating just til incorporated. Fold in walnuts.
3. Beat egg whites in a separate bowl until stiff peak forms. Fold in 1/3 of the egg whites, then fold in the rest until no streaks remain.
4. Place batter into prepared bundt pan and smooth out the surface. Bake for 50 minutes, or until center comes out clean. Let cool in pan 20 minutes then invert onto a platter.
5. Whisk powdered sugar with half-and-half and cinnamon. Pour the glaze over the cake, be proud of yourself, and enjoy!