Pound Cake with Walnuts and Brown Sugar Glaze

A dense nutty cake gets a sweet brown sugar glaze and a sprinkling of crunchy walnuts.
By Patty Price
Pound Cake with Walnuts and Brown Sugar Glaze

Pound Cake with Walnuts and Brown Sugar Glaze
 
Prep Time
Cook Time
Total Time
 
A dense nutty cake gets a sweet brown sugar glaze and a sprinkling of crunchy walnuts.
Author:
Recipe Type: Baking
Serves: 16
Ingredients
  • 1 cup (8 oz or 226.8 grams) unsalted butter
  • 1 cup (220 grams) light brown sugar, packed
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 cup (128 grams) all-purpose flour
  • 1 cup (128 grams) whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (242 grams) sour cream
  • 1&1/2 teaspoons vanilla extract
  • 1 cup walnuts, chopped, plus extra to sprinkle on top of glazed cake
for the Brown Sugar Glaze
  • 4 tablespoons (56 grams) unsalted butter
  • 4 tablespoons heavy cream (30 grams)
  • ½ cup (110 grams) light brown sugar, packed
  • ¼-1/2 cups (32-64 grams) confectioners sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • Pinch of sea salt
Instructions
  1. Preheat the oven to 350F (180C).
  2. Lightly grease with butter or spray with baking spray a 9 cup Bundt pan.
  3. Sift together the flours, baking powder, salt and baking soda, set aside.
  4. In the bowl of an electric stand mixer beat the butter and sugars on medium speed until light and fluffy(2-3 minutes).
  5. Add the eggs one at a time, beating for a minute between additions, scrape the bowl down as needed.
  6. Beat in half the flour mixture.
  7. Gently beat in the sour cream and vanilla.
  8. Add the remaining flour mixture, mixing on low speed until just blended.
  9. Scrape the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted in cake comes away clean or with a few crumbs.
  10. Cool the cake in the pan on a metal rack until cool enough to handle, then remove the cake from the pan to finish cooling before glazing and sprinkling with chopped walnuts.
to make the Brown Sugar Glaze
  1. In a small heavy saucepan over a medium high heat bring the butter and cream to a low simmer, add the brown sugar, stir until blended.
  2. Continue cooking and stirring mixture over medium heat for 1-2 minutes.
  3. Stir in the powdered sugar, use more for a thicker glaze.
  4. Remove from heat when glaze is blended and smooth, add vanilla, lemon juice and salt.
  5. Pace the cooled cake on a cake platter and glaze with Brown Sugar Glaze, sprinkle on the chopped walnuts and serve

Patty Price

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty’s Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

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