Lovely. Keeps well and works equally well with walnuts or pecans.
Walnut Cake with Praline Frosting
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.
Yield: 16 servings (serving size: 1 square)
More From Cooking Light
Amount per serving
- Calories: 306
- Calories from fat: 29%
- Fat: 9.8g
- Saturated fat: 4.6g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 2.1g
- Protein: 4g
- Carbohydrate: 52g
- Fiber: 0.7g
- Cholesterol: 44mg
- Iron: 1.2mg
- Sodium: 204mg
- Calcium: 51mg
- 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
- 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
- 1. Preheat oven to 350°.
- 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.
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