Recipe: Walnut Cake with Praline Frosting
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Aug 24 2013

Recipe: Walnut Cake with Praline Frosting

Fall is right around the corner and what better way to kick it off than with a delicious cake!  This Walnut Cake with Praline Frosting screams fall and is perfect for tailgate parties or a cool night on the patio around the fire pit. 

walnutcake

Walnut Cake with Praline Frosting

9 ounces all-purpose flour (about 2 cups) **I used Pamela’s Baking Mix
½ tsp baking soda
½ tsp salt
7 TBSP butter, softened
1 cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup 1% low-fat buttermilk
6 TBSP chopped walnuts, toasted
Cooking Spray

Frosting:
½ cup packed brown sugar
6 TBSP 1% low-fat milk, divided
2 TBSP butter
1 TBSP light corn syrup
Dash of salt
2 cups powdered sugar
½ tsp vanilla extract
2 TBSP chopped walnuts, toasted

1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and ½ tsp salt, stirring well with a whisk.
3. Place 7 TBSP butter, 1 cup sugar and ¼ cup brown sugar in a mixing bowl; beat at a med-high speed with a mixer until light & fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 tsp vanilla. Add flour mixture alternately with buttermilk, beginning & ending with flour mixture. Fold in 6TBSP walnuts. Scrape batter in a 13 x 9 inch pan coated with cooking spray. *(For a thicker cake, use a smaller rectangle pan.
4. Bake at 350 for 28 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. To prepare frosting, place ½ cup brown sugar, ¼ cup milk, 2 TBSP butter, corn syrup and dash of salt in a saucepan over med-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 TBSP milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in ½ tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 TBSP chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

Yield: 16 servings.

*Recipe is originally from Cooking Light, modified by me to be gluten-free.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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