Active Time
20 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 12

How to Make It

Step 1    

Preheat the oven to 350°. Butter and flour a 10-cup Bundt pan. Spread the walnut halves in a pie plate and toast for about 8 minutes, until golden brown. Let cool, then coarsely chop.

Step 2    

In a medium bowl, whisk the flour with the cinnamon, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Beat in the sugar and vanilla until fluffy. Beat in the egg yolks, one at a time, then beat in the crème fraîche. Beat in the dry ingredients at low speed. Fold in the walnuts.

Step 3    

In a clean bowl, using clean beaters, beat the egg whites until firm peaks form. Beat one-third of the whites into the batter, then fold in the remaining whites until no streaks remain. Scrape the batter into the prepared Bundt pan and smooth the surface with a spatula. Bake in the middle of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 20 minutes, then invert the cake onto a rack and let cool completely.

Step 4    

Whisk the confectioners' sugar with the half-and-half and cinnamon. Pour the glaze over the cake, allowing it to drip down the side; let cool until set before serving.

Make Ahead

The glazed walnut cake can be stored in an airtight container at room temperature for up to 3 days.

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