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Walnut Cake with Praline Frosting

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 16 servings (serving size: 1 square)
This easy sheet cake is rich enough for adults to enjoy after dinner with coffee, yet just sweet enough to be a treat for children, too.

Ingredients

  • Cake:
  • 9 ounces all-purpose flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 tablespoons butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 cup 1% low-fat buttermilk
  • 6 tablespoons chopped walnuts, toasted
  • Cooking spray
  • Frosting:
  • 1/2 cup packed brown sugar
  • 6 tablespoons 1% low-fat milk, divided
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup
  • Dash of salt
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped walnuts, toasted

Nutrition Information

  • calories 306
  • caloriesfromfat 29 %
  • fat 9.8 g
  • satfat 4.6 g
  • monofat 2.3 g
  • polyfat 2.1 g
  • protein 4 g
  • carbohydrate 52 g
  • fiber 0.7 g
  • cholesterol 44 mg
  • iron 1.2 mg
  • sodium 204 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 350°.

  2. 2 To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.

  3. Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tablespoons walnuts. Scrape batter into a 13 x 9–inch pan coated with cooking spray.

  4. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

  5. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tablespoons chopped walnuts. Let the cake stand until the frosting sets; cut into squares.