Yield
16 servings (serving size: 1 cake square and 1 tablespoon sauce)

"Here is a fabulous dessert that dates back to my childhood in Minneapolis in the 1940s. I prefer to serve it warm, and I usually double the sauce." --Elizabeth Stommel, Falmouth, MA

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, place 1 cup sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Beat in rind. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in walnuts.

Step 3

Pour batter into an (8-inch) square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on a wire rack.

Step 4

To prepare sauce, combine 1 cup sugar and remaining ingredients in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1 cup (about 15 minutes). Cool. Serve over cake.

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