Ingredients
For the cake:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped walnuts
For the frosting:
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons whole milk, divided
2 tablespoons butter
1 tablespoon light colored corn syrup
1/4 teaspoon table salt
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Method:
Preheat oven to 350 degrees F. Grease and flour 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 until just combined, do not overmix. Fold in walnuts and 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, 1/4 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 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.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
