Walnut-Topped Butter Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk.
For the Topping:
1/2 cup walnuts, halved
1/4 cup honey (for glazing).
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the Batter into the Pan: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Add the Walnuts: Arrange the walnut halves on top of the batter, pressing them in slightly.
Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Glaze the Cake: While the cake is still warm, brush the top with honey to give it a shiny glaze.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
ADVERTISEMENT
