What is walnut cake and walnut buttercream frosting?
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This Maple Walnut Cake with Maple Cream Cheese Frosting is my way of welcoming in the best season of the year.its 3 layers of fluffy maple cake with anirresistiblemaple buttercream. If you dont snack on the leftovers for breakfast, you arent human
What could celebrate fall better than a triple layer maple walnut cake?
To candy the walnut halves I simply dipped them in a thick caramel sauce. It can be store bought or homemade I have an amazing salted maple caramel sauce on the blog that would be perfect. But you can also simply toss them with brown sugar and a bit of butter in a skillet until the sugar caramelized and coats the nuts.
Maple is a notoriously difficult flavor to infuse into cakes and other baked goods, so a quality maple extract helps a lot. Several different brands make a maple extract, just look for the wordsextract,pureandall naturalon the label and avoid anything that saysartificial. It may come down to a matter of taste, each brand is a little different. And remember, a little goes a long way with this type of extract, so dont over do it.
Adjust the oven rack to middle position. Preheat the oven to 180C. Butter 2 x 22 cm or 2 x 20 cm layer cake pans generously and line the bases with baking paper. Dissolve the coffee granules in the hot milk. Beat eggs, butter and oil together for 1 minute on high speed until well blended. Add milk with coffee and beat in. Add the cinnamon and chopped nuts to the dry Cake Mix and then add everything to the egg mixture. Fold in gently by hand until combined. Divide the mixture between the two pans and level out, leaving a slight hollow in the middle of each pan. Bake for about 25 â€“ 30 minutes. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan. Cool cake in the pan for 10 minutes. Turn out onto a cooling rack. Do not ice until cake is completely cool.
Not long after that reunion visit with the Smugereskys, I was planning to make the infamous walnut cake. I pulled out the recipe and, for the first time, noticed the name printed under the heading. It was Julia Smugeresky! What were the odds that this was the same family? I immediately sent a message to our friend..
John, take a look at the attached recipe. This is our familys favorite cake.. I got the recipe from my mother-in-law, Mary Bish, many years ago. I recently made this cake for a family gathering and, for the first time, noticed the name under the title. Could that possibly be your mom or one of your relatives? If so.. such a small world!
I was so glad to learn that this was his moms recipe. And how awesome is this? John shared a picture of himself as a toddler sitting on his moms lap? Isnt it great to be reminded that our folks are always with us?
The original recipe for this cake instructs you to bake it in a greased tube pan in a350Â°F oven for 1 hour and 10 minutes. For many years, I followed that written word and it always baked perfectly. The only complaint I heard was that they wished they had some of that wonderful icing on every single bite.
While the cake is baking and then cooling, start working on the French Butter Icing. This really is the best buttercream frosting Ive ever had. In my entire life. You know how good the icing is at Cinnabon? Well this is better!
While that is cooling, beat the butter and confectioners sugar until creamy. Add the vanilla extract and continue beating until well incorporated. The cooled milk flour sauce is then added to the mix.
I love the new look thats featured on layer cakes these days with the almost bare sides with just a smear here and there. Turns out Julias Walnut Cake with French Butter Icing was born to be dressed in this way. Dont you think?