Buttermilk Walnut Snack Cake

Here's the thing: I'm not overly fond of walnuts. In an apple or pear salad, yes. But usually, when I see a recipe calling for walnuts, I change it to pecans. Not as bitter. My mother, on the other hand, loved walnuts, so it isn't because I didn't eat them as a child, I just don't prefer them. Frankly, for the most part, I don't think kids like nuts in their baked goods anyway, at least mine didn't.

Notes:

1. I made it in a 9 by 9 pan, which made it thicker and took about 15 minutes longer to bake. You'll get way more servings if you make it in a 9 by 13 pan. (And probably more frosting per slice!)

2. The penuche frosting sets up after a time, but it'll run down the sides when you slather it on. This is not a bad thing.....see photo at the bottom. Yum. You could add more confectioners sugar to make it firmer for traveling.

3. I toasted the walnuts.

Buttermilk Walnut Snack Cake with Penuche Frosting

From Noble Pig

Ingredients

For the cake:

Method:

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 pan.

Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl combine flour, baking soda and salt, whisking until mixed.

Place butter and sugars in a mixing bowl and beat until light and fluffy, about 5 minutes. Add eggs and vanilla, mixing until just combined. Add flour alternately with buttermilk, ending with flour. Mix until just combined, do not overmix. Fold in walnuts and pour into prepared cake pan.

Bake for 28-32 minutes or until a toothpick inserted in the middles comes out clean. Cool completely on a wire rack.

For the frosting, place brown sugar, 1/4 cup milk, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil while stirring. Simmer for 2 minutes. Place mixture into a bowl with confectioners' sugar, remaining 2 Tablespoons of milk and vanilla. Beat for 2-3 minutes until slightly cooled and thick. Spread evenly over cake and sprinkle with walnuts.

Let frosting set before cutting the cake into squares.