Walnut Cake with Cinnamon Glaze

• 1 cup walnut halves
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, separated
• 1 cup creme fraiche (8 ounces)
• 1 cup confectioners' sugar
• 2 tablespoons half-and-half
• 1/4 teaspoon ground cinnamon

1. Preheat the oven to 350.
2. Butter and flour a 10-cup Bundt pan.
3. Spread the walnut halves in a pie plate and toast for about 8 minutes, until golden brown.
4. Let cool, then coarsely chop.
5. In a medium bowl, whisk the flour with the cinnamon, baking powder, baking soda and salt.
6. In a large bowl, using a handheld electric mixer, beat the butter until creamy.
7. Beat in the sugar and vanilla until fluffy.
8. Beat in the egg yolks, one at a time, then beat in the creme fraiche.
9. Beat in the dry ingredients at low speed.
10. Fold in the walnuts.
11. In a clean bowl, using clean beaters, beat the egg whites until firm peaks form.
12. Beat one-third of the whites into the batter, then fold in the remaining whites until no streaks remain.
13. Scrape the batter into the prepared Bundt pan and smooth the surface with a spatula.
14. Bake in the middle of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
15. Let cool in the pan for 20 minutes, then invert the cake onto a rack and let cool completely.
16. Whisk the confectioners' sugar with the half-and-half and cinnamon.
17. Pour the glaze over the cake, allowing it to drip down the side; let cool until set before serving.

walnut halves, flour, cinnamon, baking powder, baking soda, salt, butter, sugar, vanilla, eggs, creme fraiche, sugar, ground cinnamon

Taken from www.foodandwine.com/recipes/walnut-cake-with-cinnamon-glaze (may not work)