Buttermilk Walnut Snack Cake with Penuche Frosting
Author: ©MakeMineLemon adapted from Noble Pig
- For the cake:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- For the frosting:
- ½ cup packed light brown sugar
- ¼ cup plus 2 tablespoons whole milk, divided
- 2 tablespoons butter
- 1 tablespoon light colored corn syrup
- ¼ teaspoon table salt
- 2 cups confectioners' sugar
- ½ teaspoon vanilla extract
- ½ cup chopped walnuts
- Preheat oven to 350 degrees F.
- Line with parchment 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 just combined, do not overmix.
- Fold in walnuts – save some for the icing.
- 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, ¼ 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 sifted 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.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/buttermilk-walnut-snack-cake-with-penuche-frosting/
3.5.3208