Walnut Cake with Cream Frosting

Step 1

Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and a pinch of salt. Set aside.

Step 3

Chop 1 cup walnuts finely; reserve 2 tbsp for topping. In a large bowl, cream 0.5 cup softened butter with 0.75 cup sugar until light and fluffy, about 3 minutes.

Step 4

Beat in 2 eggs one at a time, then stir in the chopped walnuts (except reserved).

Step 5

Add the flour mixture alternately with 0.5 cup milk, starting and ending with flour. Mix until just combined—do not overmix.

Step 6

Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

Whip 1 cup cold heavy cream with 2 tbsp sugar until stiff peaks form. Spread over the cooled cake, then sprinkle with the reserved walnuts and a dusting of cinnamon.