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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My grandmother came up with ways to use all of the black walnuts we get at the farm, where the trees grow like weeds. They're literally tough nuts to crack (my grandfather would drive over them with his tractor). Regular English walnuts are a less labor-intensive and milder substitute. My Aunt Janet sent me a copy of my grandmother's original handwritten recipe, which I've modified only slightly. This is a dense cake and doesn't need a frosting, but a scoop of ice cream makes it even better. Ingredients:
2 cups all-purpose flour |
1/2 cup black or english walnut pieces |
1 1/4 teaspoons baking soda |
1 teaspoon kosher salt |
2 sticks unsalted butter, at room temperature |
1 1/2 cups sugar |
2 large eggs |
1 teaspoon vanilla |
1 1/3 cups buttermilk |
Directions:
1. Preheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
2. Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.
3. Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
4. Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.
5. From The Farm by Ian Knauer. Copyright © 2012 by Ian Knauer; photographs copyright © 2012 by Hirsheimer & Hamilton. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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