Cinnamon Walnut Snack Cake Recipe

Ingredients:

• CAKE:
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups sifted cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• FILLING:
• 1/2 cup walnuts, toasted
• 1/2 cup light brown sugar, packed
• 1 tablespoon cinnamon
• GLAZE (OPTIONAL):
• 1/2 cup powdered sugar
• Pinch kosher salt

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square casserole dish and line with parchment paper.
2. In the bowl of an electric mixer, cream sugar and butter together on medium-high speed until light and fluffy, about 2 minutes. Add and incorporate eggs, one at a time. Add sour cream and vanilla. Mix to combine.
3. Sift in cake flour, baking soda, baking powder, and salt. Mix until just combined, scraping the sides once to ensure even mixing.
4. Place walnuts, brown sugar, and cinnamon together in the bowl of a food processor. Pulse until nuts are coarsely chopped. Set aside.
5. Pour half the batter into the prepared casserole dish. Smooth the top with an offset spatula. Sprinkle half the sugar mixture over top of the batter.
6. Cover with remaining batter by spooning dollops across the top and then spreading gently with an offset spatula. Alternatively, pipe remaining batter evenly over top. Sprinkle with remaining nut mixture.
7. Bake 45 to 55 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
8. If desired, make glaze by adding powdered sugar and salt to a bowl. Add 2 teaspoons cold water. Stir to combine into a thick paste. Continue adding more water, a few drops at a time, until a loose glaze forms. You won’t need more than 3 teaspoons total, so go slow! Drizzle glaze over the surface of the cake and serve.