Nut Cake with Brown Sugar Glaze
Nut Cake with Brown Sugar Glaze
Ingredients
- 3 cups (750 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (250 ml) sour cream
- 1/2 cup (125 ml) applesauce
- 1 cup (250 ml) unsalted butter, softened
- 2 cups (500 ml) sugar
- 1/4 cup (60 ml) walnut oil
- Hazelnut oil
- 3 eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (250 ml) walnuts, coarsely chopped
- 1 cup (250 ml) pecans, coarsely chopped
- Shelled whole pecans and/or walnuts for garnishing
- 1 cup (250 ml) brown sugar
- 1/2 cup (125 ml) corn syrup
- 1/4 cup (60 ml) unsalted butter
- 1/4 cup (60 ml) 35% cream
- 1/2 cup (125 ml) icing sugar, sifted
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 25-cm (10-inch) tube cake pan or 2.5-litre (10-cup) novelty (cathedral) cake pan.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, combine the sour cream and applesauce. Set aside.
- In another bowl, cream the butter with the sugar and the oil using an electric mixer. Add the eggs one at a time, beating constantly until smooth and creamy. Add the vanilla.
- With the mixer on low speed, add the dry ingredients, alternating with the sour cream mixture. Using a spatula, gently fold in the chopped nuts.
- Pour the batter into the cake pan. If using a novelty pan, place it on a baking sheet. Bake until a toothpick inserted in the centre comes out clean, about 75 minutes. Let cool partially. Unmould onto a cooling rack and let cool completely. Transfer to a cookie sheet and set aside.
Nut Cake with Brown Sugar Glaze