WALNUT CAKE WITH CINNAMON GLAZE

WALNUT CAKE WITH CINNAMON GLAZE image

Yield 12 SERVINGS

Number Of Ingredients 14

1 cup walnut halves
2 cups all-purpose 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 pure vanilla extract
3 large eggs, separated
1 cup creme fraiche (8 ounces)
1 cup confectioners' sugar
2 tablespoons half-and-half
1/4 teaspoon ground cinnamon

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