Walnut Cake Wrapped in Lavender Caramel Blanket


Do you need a dessert other than pumpkin pie for Thanksgiving? Give my BabyBoomerBakes original Walnut Cake Wrapped in Lavender Caramel Blanket a try!

If you don’t like lavender, you can’t find it in your grocery’s spice section or don’t have fresh grown … don’t worry! The cake is just as delicious without lavender! I’ve also used a European style butter in this cake for the higher fat content. (Plugra is a great tasting brand I often use.) More fat content = more flavor! Once again, if not available, just use regular unsalted butter. It will taste just fine.

Walnut Cake Wrapped in Lavender Caramel Blanket is one of my all-time favorite original BabyBoomerBakes cakes. It’s a beautiful, single layer cake, yet serves 8 – 10 due to the richness of butter, walnuts and caramel. It’s modern, impressive ….. and oh, so delicious!

Walnut Cake Wrapped In Lavender Caramel Blanket

Walnut Cake:
6 tbsp unsalted European-style butter (Plugra), softened
1 cup granulated sugar
1-1/2 cup cake flour
1-1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup whole milk
2 tsps pure vanilla extract
1 cup finely diced walnuts
2 large egg whites, room temperature
non-stick baking spray with flour
Lavender Caramel Blanket:
6 tbsp heavy whipping cream
1 tbsp dried lavender flowers (located in supermarket spice section)
2 cup light brown sugar
2 tbsp all-purpose flour
4 tbsp unsalted European-style butter (Plugra)
1/4 tsp fine sea salt
2 tsp pure vanilla extract
1/2 cup finely diced walnuts
Whipped Crème Fraiche:
1/4 cup heavy whipping cream
3/4 cup crème fraiche (or regular sour cream)
Garnishment:
Fleur de sel sea salt (or other coarse sea salt)
Fresh sprigs of lavender blossoms (if available)

To make cake:
1. Preheat oven to 350 degrees.

2. In a mixing bowl cream butter on medium speed for 1 minute. Gradually add sugar and continue beating for 1 minute. In a small bowl combine cake flour, baking powder and sea salt; mix well. Combine milk and vanilla. Alternately add flour mixture and milk mixture to creamed mixture beginning and ending with flour; beating well after each addition. Add finely diced walnuts and mix throughout.

3. In a small bowl beat egg whites on medium high speed until stiff but not dry; fold into cake batter. Spread batter into a large 10 x 2 – inch round cake pan (or deep 9-inch round cake pan) that has been sprayed with non-stick baking spray.

4. Bake in a preheated 350-degree oven for 30 – 33 minutes (or 35 – 37 minutes for 9-inch pan), or until cake tests done. Remove from oven and let cool on wire rack 10 minutes. Invert cake onto wire rack and let cool completely. Place cake on serving dish before applying Caramel Blanket.
To Make Lavender Caramel Blanket:
1. In a small saucepan heat heavy whipping cream and lavender flowers over medium low heat until cream steams. Remove from heat and let lavender flowers steep in cream for 20 minutes.

2. Pour cream through a small mess strainer into a heavy medium saucepan; add light brown sugar, all-purpose flour, butter and sea salt. Cook over medium heat stirring constantly until mixture comes to a boil; then boil 2 minutes, stirring constantly. Remove from heat; add vanilla and beat with a spoon until thick and creamy, about 2 minutes. (Do not over beat.)

3. Spread evenly over top and sides of cake. Immediately press finely diced walnuts evenly around sides of cake. Decorate cake top with fresh sprigs of blooming lavender, if desired.
To Make Whipped Crème Fraiche:
1. In a small chilled mixing bowl whisk whipping cream until light peaks form. Add crème fraiche and continue whisking until soft peaks form. Keep chilled until ready to serve.

To Serve:

Slice cake into 8 – 10 wedges. Place a wedge on each serving plate. Place a dollop of divided whipped crème fraiche decoratively against each cake slice. Sprinkle each portion lightly overall with Fleur de sel (or other coarse sea salt) and garnish with fresh lavender, if desired.

Makes 8 – 10 servings.

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