I found this cake on line and have wanted to make it for a long time. The frosting brought back childhood memories. It is the same as the cake my oldest sister used to make when I was a kid. It seems many of the recipes I remember have been lost or forgotten. It is so strange when I asked about “that cake you used to make”. I just get a blank look. Apparently I was more impressed or my memory is better when it comes to food. 🙂 One of the great things I love about blogs is they have kept those recipes for me. I am just delighted to have rediscovered them.
I love the simplicity of this cake. It is simple in its construction and gets even better the next day. I guess the flavor of the walnuts enhances the next day.
You can frost it right in the pan if you like. I lined the pan that created a parchment sling that you can just lift the cake right out of the pan. I toasted the walnuts to enhance the flavor.
This cake was called praline frosting, but I always thought praline is made with pecans. Can anyone clarify for me? The frosting is similar to penuche fudge I remember buying at a candy store in Solvang, California. Walnuts and fudge – it reminds me of fall.
You need to cook the brown sugar and butter and milk for at least two to three minutes so all sugar melts and comes together. When you frost the cake the frosting should be warm as it goes on it will set up quickly. I rewarmed some of it because I was not quick enough.
My only complaint about this cake is – it makes a lot of cake. May I suggest you make it in two pans and give one away to family or friends.
This cake is a great snack cake. I am happy to have rediscovered it and happy to add it to my little recipe book. Thanks to Moveable Feast who said she got the recipe from Noble Pig.
- For the cake:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- For the frosting:
- ½ cup packed light brown sugar
- ¼ cup plus 2 tablespoons whole milk, divided
- 2 tablespoons butter
- 1 tablespoon light colored corn syrup
- ¼ teaspoon table salt
- 2 cups confectioners' sugar
- ½ teaspoon vanilla extract
- ½ cup chopped walnuts
- Preheat oven to 350 degrees F.
- Line with parchment 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 just combined, do not overmix.
- Fold in walnuts – save some for the icing.
- 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, ¼ 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 sifted 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.
I am taking this to
I love this cake Madonna. Looks easy and delicious.
Penny, While not chocolate or lemon I thought it was a keeper. 🙂
Sounds so yummy! So glad that you found the recipe! For me as a Southerner, pralines are that wonderfully sugary candy from New Orleans and any variation always involves pecans…probably just because that’s what we have here. I did find this, though, which seems to indicate that it’s different in Europe: http://www.basenotes.net/threads/241101-Pralines-vs-Pralines-%97-different-for-Europeans-and-Americans
I have to admit that I have never heard of penuche but it sounds wonderful!
Debbie, Your link made me “curiouser and curiouser”, so I guess I am not the only one confused by pralines. I also wondered where I came up with punuche, but I found the recipe in my very,very old BH&G cookbook (a variation sans nuts), you know the one with the red checked covering?
The cake sounds delicious and a perfect Fall/Winter one. When I recently made an apple cake with brown sugar frosting, I immediately thought penuche. I guess it’s from my memory of a kid and my mom loving penuche fudge. Isn’t it funny how food evokes memories for us?
Hope you have a wonderful week, Madonna!
Kitty, I think I pinned your cake to make. We have had a whole new discussion about our penuche memories, and if I remembered correctly. I found a version in my old BH&G cookbook. I am pretty sure that was my sister’s resource. This recipe uses much less butter. 🙂
Thanks for stopping by, I love hearing from you.
So much about food is about memory, don’t you think? I, too, have very vivid memories of dishes that others have totally forgotten. Anyway, who could ever forget this? Lovely recipe, and I’m nuts about penuche frosting. Or fudge. Or anything. 🙂 Really good — thanks.
Thanks so much John. After I posted I had a mini moment of panic thinking I did not remember correctly, but after a little research and family consultation I’m good. I did remember correctly. This is just a really quick cake when you don’t want lemon or chocolate. If that ever happens…. Thanks for stopping by, I love your input.
This looks incredible and very easy (just my kind of cake!) Walnuts are a favorite of mine. Pinning! Thank you for sharing your recipe with us at Brag About It!
~Laurie
I didn’t realize until recently that pecans are difficult to get or very expensive in Europe so I can see why praline would mean something different there. I think I’d make it with pecans and be very happy indeed. It sounds wonderful and looks delicious! I’ve never made a penuche frosting either so I’m even more tempted to try it.
Susan, I think you would like it no matter which nuts you use. Do try the frosting even if you don’t make the cake. May I suggest any spice cake or an apple cake?
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls
I haven’t had a cake like this in years. I’m glad you shared the recipe with us, thanks.
It brought back childhood memories for me Karen. Thank you for stopping by.
This is a cake I would remember a well and giving one away is a good idea
Your Snack Cake looks fabulous! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
Miz Helen