Buttered Walnut Cake with Maple Coffee Glaze:Buttered Walnut Cake1/2 cup (113g) unsalted butter1 cup (110g) finely chopped walnuts 3/4 cup (150g) granulated sugar2 large eggs3/4 cup (165g) sour cream2 teaspoons vanilla extract 3/4 teaspoon kosher salt1/2 teaspoon instant espresso powder (optional)11/4 cups (160g) all-purpose flour 11/2 teaspoons baking powder1/4 teaspoon baking sodaMaple Coffee Glaze1 cup (100g) confectioners sugar2 tablespoons maple syrup 1 to 2 tablespoons milk1/2 teaspoon instant espresso powder Pinch of saltPosition a rack in the center of your oven and preheat the oven to 350F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.MAKE THE CAKE: Add the butter to a medium saucepan or skillet and melt it over medium heat. Add the walnuts and toast the nuts in the butter, stirring constantly, for about 3 minutes. The butter will foam quite a bit, so make sure to keep stirring. When the nuts and butter are toasty and brown, pour the whole lot into a big bowl and let it cool for a few minutes.Add the granulated sugar, eggs, sour cream, vanilla, salt, and espresso powder (if using) to the bowl with the walnuts and butter. Whisk until well-combined and emulsified.Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.MAKE THE GLAZE: Add the confectioners sugar, maple syrup, 1 tablespoon of the milk, the espresso powder, and salt to a bowl. Whisk until smooth, adding a bit more milk, if necessary, to make a very thick but pourable glaze.Pour the glaze over the cooled cake and let it set for about 20 minutes before slicing the cake. (Store the cake, covered, at room temperature for up to three days. The glaze will soften over time.)MORE FROM FOOD52:Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8GET MORE OF FOOD52 BY CONNECTING BELOW:Website: https://food52.comOur Shop: https://food52.com/shop Facebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletter
