Walnut Cake With Cinnamon Glaze Food

FRESH APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

GLAZED WALNUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9x13)
• In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.
• Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.
• Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.
• To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.

SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL

Steps:

• Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
• Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
• Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
• Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
• Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

APPLE WALNUT CAKE WITH CINNAMON GLAZE

Steps:

• Preheat oven to 350 degrees
• Generously grease the bottom and sides of a 9x13-inch cake pan (or glass cake pan) with a tablespoon of butter.
• Peel and dice 4 or 5 medium apples, discarding the cores and peels, to make 3 cups.
• Whisk together sugar and oil in a large bowl. Add eggs and vanilla and whisk until well combined.
• Add flour to the bowl and sprinkle with the salt, baking soda, cinnamon, and nutmeg. Using a wooden spoon, fold the dry ingredients into the wet ingredients until combined. DO NOT over mix.
• Next, fold in the apples and walnuts. The batter will be stiff. Pour (or spread) the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
• Cool cake in the pan on a wire rack for 30 minutes before drizzling with the glaze.

WALNUT PEAR CINNAMON COFFEE CAKE

Steps:

• Combine flour, baking powder, baking soda and salt together; set aside.
• Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside.
• Beat butter with an electric mixer.
• Add sugar and vanilla extract; add eggs one at a time.
• Add yogure and flour mixture alternately.
• Spread 2/3 in the bottom of a lightly greased 9" springform pan.
• Sprinkle half the crumb mixture over the batter.
• Layer pears over the topping.
• Gently spread the rest of the batter over the pears and top with remaining crumb mixture.
• Bake at 350F for 55-60 minutes or until cake test done.
• Whisk together confectioners sugar, yogurt and cinnamon.
• Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.

APPLE WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
• In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

ALBANIAN WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
• Blend the yogurt with the buttermilk.
• Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
• Stir in the lemon rind and walnuts.
• Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
• Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
• Remove the cinnamon stick.
• When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
• Cut the cake into squares and serve it warm or cool.

HONEY GLAZED WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack.
• Combine the honey, orange juice, and vanilla in a small saucepan over medium low heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two.

CINNAMON SUGAR WALNUTS

Steps:

• Combine sugar, cinnamon and water in a non-stick skillet.
• Cook on low heat, stirring almost constantly with a wooden spoon or silicone spatula, until sugar dissolves and cooks down a bit (about 7 minutes total).
• Remove from heat.
• Add vanilla and mix well.
• Add walnuts and stir to coat.
• Spread out on a greased cookie sheet to dry.
• Eat up.

WALNUT SPICE CAKE WITH LEMON GLAZE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
• Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Make glaze:
• Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.

CINNAMON APPLE CAKE WITH CINNAMON CRACKLE GLAZE

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 9x13 baking pan with nonstick cooking spray.
• With a hand mixer or in the bowl of your stand mixer, cream together sugars, eggs and oil until well blended.
• Add dry ingredients and mix well.
• Fold in apples and nuts.
• Pour the batter into baking pan. (It will be thick with the apples and nuts very visible.)
• Bake for 40-45 minutes or until a toothpick comes out clean.
• In a medium saucepan over medium heat, stir or whisk together all ingredients.
• Allow glaze to thicken slightly - stirring frequently - and pour it over the warm cake.
• Use a spatula to quickly and gently, spread the glaze over the surface of the cake.
• Allow cake to cool, then slice and serve.

SOUR CREAM BUNDT CAKE WITH CINNAMON AND WALNUT STREUSEL

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
• Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
• Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl. Gradually stir the sifted dry ingredients into the creamed mixture.
• Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
• Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
• Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
• Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
• Cool the cake completely on a wire rack before removing it from the pan.
• Before serving, drizzle the cake with a vanilla icing or caramel glaze. Or serve slices of the cake with a dessert sauce or whipped cream if desired.