WALNUT CAKE WITH CINNAMON GLAZE
Steps:
- Preheat the oven to 350°. Butter and flour a 10-cup Bundt pan. Spread the walnut halves in a pie place and toast for about 8 minutes, until golden brown. Let cool, then coarsely chop. In a medium bowl, whisk the flour with the 1 teaspoon cinnamon, baking powder, baking soda and salt. In a large bowl, using ahandheld electric mixer, beat the butter until creamy. Beat in the sugar and vanilla until fluffy. Beat in the egg yolks, one at a time, then beat in the creme fraiche. Beat in the dry ingredients at low speed. Fold in the walnuts. In a clean bowl, using clean beaters, beat the egg whites until firm peaks form. Beat one-third of the whites into the batter, then fold in the remaining whites until no streaks remain. Scrape the batter into the prepared Bundt pan and smooth the surface with a spatula. Bake in the middle of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 20 minutes, then invert the cake onto a rack and let cool completely. Whisk the confectioners' sugar with the half-and-half and remaining 1/4 teaspoon cinnamon. Pour the glaze over the cake, allowing it to drip down the side; let cool until set before serving. MAKE AHEAD: The glazed walnut cake can be stored in an airtight container at room temperature for up to 3 days. ACTIVE: 20 MIN; TOTAL: 2 HR 30 MIN
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
