WALNUT CAKE WITH BROWN SUGAR BUTTERCREAM
INGREDIENTS
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For the Cake:
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2 1/4 cups all-purpose flour
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2 1/4 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon cinnamon
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3/4 cup unsalted butter (room temperature)
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1 1/2 cups granulated sugar
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3 large eggs (room temperature)
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1 1/2 teaspoons vanilla extract
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1 cup buttermilk (room temperature)
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1 cup chopped walnuts (toasted)
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Preheat oven to 350F and grease and flour two 8″ cake rounds, line with parchment.
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Remove 1 tablespoon of flour and toss with walnuts in a small bowl. Set aside.
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In a medium bowl, whisk remaining flour, baking powder, salt and cinnamon until well combined. Set aside.
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Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3 minutes).
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Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla extract.
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Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Stop mixing when you can still see a bit of flour unincorporated.
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Fold in chopped walnuts.
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Divide batter evenly into prepared pans. Smooth the tops with a spatula.
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Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
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Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
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