English Walnut Layer Cake with Browned Butter-Nut Icing
- English Walnut Layer Cake with Browned Butter-Nut Icing
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- Submitted By: Jessie Grearson
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Cook’s note: the White Whole Wheat flour works wonderfully well in this recipe, which has some healthy overtones (sweet potato, plentiful walnuts, whole wheat, eggs), though no one will hesitate to think of it as dessert!
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- Servings: 12
- Prep Time: 20m
- Cook Time: 25-30m
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- Ingredients
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Cake:
2 cups English Walnuts, plus ½ cup more for garnish
1 cup salted butter, divided
1 ¾ cups sugar
2 teaspoons vanilla
3 eggs
3 cups King Arthur White Whole Wheat flour
2 teaspoons baking powder
1/2 cup well-mashed sweet potatoes
¾ cup milk
Icing:
3 tablespoons butter, melted and browned slightly
12 oz. confectioner’s sugar
3 tablespoons real maple syrup
1 teaspoon vanilla
Pinch of salt
- Directions
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1. Preheat oven to 350. Spray three (9 inch) cake pans with floured baking spray.
2. Place 2 cups walnuts on a large cookie sheet with ¼ cup butter, toast for about 20 minutes, stirring partway through. Remove, cool slightly, and chop.
3. Cream remaining ¾ cup butter with vanilla, and sugar. Add eggs one at a time beating until creamy. Beat in sweet potatoes until well mixed.
4. Whisk together flour and baking powder. Add alternately with milk. Fold in a generous cup of toasted walnuts. Divide batter among three pans.
5. Bake 25-30 minutes or until cake tester comes out clean. Cool.
6. While cake cools, blend together icing ingredients. Stir in remaining toasted walnuts. Ice between layers and top of cake. Garnish top with remaining ½ cup walnuts.
