-
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.
