Walnut-Topped Butter Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Topping:

• 1/2 cup walnuts, halved
• 1/4 cup honey (for glazing)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the Batter into the Pan: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
7. Add the Walnuts: Arrange the walnut halves on top of the batter, pressing them in slightly.
8. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Glaze the Cake: While the cake is still warm, brush the top with honey to give it a shiny glaze.
10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing and serving.