Walnut Cake with Peanut Butter Frosting

Step 1

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

Step 2

Chop 1 cup of the walnuts finely; set aside. Toast the remaining 1/2 cup walnuts in a dry skillet over medium heat until fragrant, about 3 minutes, then chop coarsely for topping.

Step 3

In a bowl, whisk together the 1.5 cups flour, 2 tsp baking powder, and the finely chopped walnuts.

Step 4

In a large bowl, cream the 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time.

Step 5

Alternately add the flour mixture and 1/2 cup milk to the butter mixture, starting and ending with flour, until just combined. Pour batter into the prepared pan.

Step 6

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

For the frosting, beat the 1/2 cup peanut butter with 2 tbsp softened butter and 1 cup powdered sugar (add extra if needed) until smooth. Spread over the cooled cake and sprinkle with the toasted walnuts.