Buttermilk Walnut Snack Cake

Here's the thing: I'm not overly fond of walnuts. In an apple or pear salad, yes. But usually, when I see a recipe calling for walnuts, I change it to pecans. Not as bitter. My mother, on the other hand, loved walnuts, so it isn't because I didn't eat them as a child, I  just don't prefer them. Frankly, for the most part, I don't think kids like nuts in their baked goods anyway, at least mine didn't.
But, and there's always a "but", I'm not sure I'd like this cake if it was made with pecans. Believe me, I surprised myself by even wanting to make it, but it was that penuche icing that was the siren's call. (My dad would have loved it.) And the walnuts are great with that sweet icing. Easy cake to make for summer picnics, I think you'll like it.
Notes: 
1. I made it in a 9 by 9 pan, which made it thicker and took about 15 minutes longer to bake. You'll get way more servings if you make it in a 9 by 13 pan. (And probably more frosting per slice!)
2. The penuche frosting sets up after a time, but it'll run down the sides when you slather it on. This is not a bad thing.....see photo at the bottom. Yum.  You could add more confectioners sugar to make it firmer for traveling.
3. I toasted the walnuts.


Buttermilk Walnut Snack Cake with Penuche Frosting
From Noble Pig

Ingredients

For the cake:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

3 large  eggs

1 teaspoon vanilla extract

1 cup buttermilk 

1 cup  chopped walnuts

For the frosting:

1/2 cup packed light brown sugar

1/4 cup plus 2 tablespoons whole milk, divided

2 tablespoons butter

1 tablespoon light colored corn syrup

1/4 teaspoon table salt

2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/2 cup chopped walnuts

Method:

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 pan.

Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl combine flour, baking soda and salt, whisking until mixed.

Place butter and sugars in a mixing bowl and beat until light and fluffy, about 5 minutes. Add eggs and vanilla, mixing until just combined. Add flour alternately with buttermilk, ending with flour. Mix until just combined, do not overmix. Fold in walnuts and pour into prepared cake pan.

Bake for 28-32 minutes or until a toothpick inserted in the middles comes out clean. Cool completely on a wire rack.

For the frosting, place brown sugar, 1/4 cup milk, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil while stirring. Simmer for 2 minutes. Place mixture into a bowl with confectioners' sugar, remaining 2 Tablespoons of milk and vanilla. Beat for 2-3 minutes until slightly cooled and thick. Spread evenly over cake and sprinkle with walnuts.

Let frosting set before cutting the cake into squares.