Brown Sugar Walnut Pound Cake

Brown Sugar Walnut Pound Cake could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 16. For $1.55 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 660 calories, 9g of protein, and 36g of fat. A couple people made this recipe, and 30 would say it hit the spot. Head to the store and pick up flour, dark brown sugar, maple syrup, and a few other things to make it today. It is brought to you by Pies and Plots. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is rather bad. Brown Sugar-walnut Pound Cake With Peach-maple Sauce, Brown Sugar Pound Cake, and Brown Sugar Pound Cake are very similar to this recipe.

Servings: 16

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F. Butter 2 5 by 9 inch loaf pans.Make the cake. In a medium bowl stir together flour and salt.In a large bowl, cream butter and sugar using a hand or stand mixer on high until pale and fluffy, about 8 minutes. Scrape down bowl as necessary. Reduce speed to medium before adding vanilla. With mixer continuing to run on medium, add eggs in 4 installments, mixing after each addition. Reduce speed to low before adding flour in 4 installments. Mix until just incorporated. Finishing mixing by hand will likely be necessary. Fold in walnuts by hand.Divide batter between prepared pans. Smooth with a spatula to make sure they are even on top. Bake about 70-80 minutes, until a toothpick comes out with only a few moist crumbs, rotating halfway through if necessary. It took a full 80 minutes for my cakes to cook. Cool in pans about 30 minutes. Remove from pans to cool on wire racks completely.Make the sauce. In a medium saucepan combine maple syrup, sugar, butter, and salt. Cook over medium-high, stirring frequently until the sugar dissolves and the mixture comes to a boil. Boil for 2 minutes. If using cream stir it in and bring back to a boil. Remove the mixture from the heat and add the peaches. Allow to cool and thicken for 5 minutes.Cake may be stored at room temperature for 1 day or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours for a whole cake, or 1 hour for a slice. Thaw whole cakes in 325 degree F oven for about 30 minutes, or slices, wrapped in parchment for 10 minutes. The sauce should not be stored or frozen, but that’s just an excuse to make it again.

 

Step by step:

1. Preheat oven to 325 degrees F. Butter 2 5 by 9 inch loaf pans.Make the cake. In a medium bowl stir together flour and salt.In a large bowl, cream butter and sugar using a hand or stand mixer on high until pale and fluffy, about 8 minutes. Scrape down bowl as necessary. Reduce speed to medium before adding vanilla. With mixer continuing to run on medium, add eggs in 4 installments, mixing after each addition. Reduce speed to low before adding flour in 4 installments.

2. Mix until just incorporated. Finishing mixing by hand will likely be necessary. Fold in walnuts by hand.Divide batter between prepared pans. Smooth with a spatula to make sure they are even on top.

3. Bake about 70-80 minutes, until a toothpick comes out with only a few moist crumbs, rotating halfway through if necessary. It took a full 80 minutes for my cakes to cook. Cool in pans about 30 minutes.

4. Remove from pans to cool on wire racks completely.Make the sauce. In a medium saucepan combine maple syrup, sugar, butter, and salt. Cook over medium-high, stirring frequently until the sugar dissolves and the mixture comes to a boil. Boil for 2 minutes. If using cream stir it in and bring back to a boil.

5. Remove the mixture from the heat and add the peaches. Allow to cool and thicken for 5 minutes.Cake may be stored at room temperature for 1 day or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours for a whole cake, or 1 hour for a slice. Thaw whole cakes in 325 degree F oven for about 30 minutes, or slices, wrapped in parchment for 10 minutes. The sauce should not be stored or frozen, but that’s just an excuse to make it again.

Nutrition Information:

covered percent of daily need