WALNUT THYME CORNBREAD
Provided by Geoffrey Zakarian
Time 30m
Yield 8 or 9 muffins
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
- Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
- Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.
WALNUT HONEY CAKE
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper., Beat sugar and eggs for 10 minutes. Gradually add oil; beat 1 minute. Gradually add honey, and beat 1 minute longer. Add orange zest and orange juice; beat 1 minute more., In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the walnuts., Pour batter into prepared pan; sprinkle with remaining walnuts. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 342 calories, Fat 13g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 237mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
WALNUT HONEY CAKE
The honey glaze ensures that this cake is extra-moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
- Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
- Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
- Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
- Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.
Nutrition Facts : Calories 278 g, Cholesterol 58 g, Fat 8 g, Fiber 1 g, Protein 5 g, Sodium 178 g
HONEY CORNMEAL CAKE W/ WALNUTS-SCOIATTOLO, CARCOFORO, ITALY
Cornmeal replace flour in this dense, moist cake. The center falls a bit as it cooks. From Lo Scoiattolo Restaurant in the small town of Carcoforo, Italy.
Provided by swissms
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Butter 9-inch diameter springform pan. Wrap outside of pan with foil.
- Mix cornmeal, chopped walnuts, baking powder and salt in small bowl.
- Beat butter in large bowl until light and fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff).
- Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 T sugar and beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly.
- Bake until cake is deep golden on top, pulls away from sides of pan and tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover adn let stand at room temperature.).
- Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges and serve.
Nutrition Facts : Calories 449.5, Fat 27.4, SaturatedFat 13.5, Cholesterol 53.4, Sodium 290.7, Carbohydrate 50, Fiber 2.4, Sugar 31.1, Protein 5
PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE
Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.
Provided by The Daycare Lady
Categories Dessert
Time 45m
Yield 1 9 inch pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3
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