Step 1

Preheat oven to 350 degrees.

Step 2

Cut a piece of parchment paper to fit the bottom of the pan. Spray a loaf pan (9" x 5" x 3") liberally with non-stick vegetable spray. Lay the parchment paper in the bottom of the pan and spray again. Set aside.

Step 3

Place the walnuts on a baking pan and toast for 10-15 minutes or until fragrant and lightly browned.

Step 4

In a food processor add 1/2 cup + 1 tablespoon toasted walnuts and 1/2 cup sugar. Pulse until the walnuts are finely ground and set aside.

Step 5

In a medium bowl, combine the flour, baking powder, baking soda, kosher salt and cinnamon. Whisk to combine and set aside.

Step 6

Combine the milk, sour cream and vanilla in a small bowl and whisk to combine.

Step 7

In a large bowl add the butter and remaining half cup of sugar. Beat the butter and sugar together with a hand mixer on high speed until light and fluffy, about 4-6 minutes, scraping the sides of a bowl with a rubber spatula occasionally.

Step 8

Add the eggs one at a time and beat into the butter mixture until fully incorporated before adding the second egg. Beat until blended and the mixture is light and fluffy.

Step 9

Alternating adding half the flour mixture with half the sour cream mixture, beating into the butter mixture until just combined. After the dry and wet ingredients have been blended, stir in the ground walnuts to combine evenly. Transfer the batter to the prepared pan --

Step 10

Bake for 45 minutes or until a cake tester comes out clean.

Step 11

Let the loaf rest in the pan for about 20-30 minutes before transferring to a cooling rack.

Step 12

In a small bowl, whisk together the powdered sugar and 1 teaspoon of milk at a time until a thick, pourable glaze forms. Typically it's 4 teaspoons for me, but it could be more or less for you, depending on where you live and the climate.

Step 13

Finely chop the remaining walnuts.

Step 14

Pour the glaze over the cooled loaf cake and sprinkle on the chopped walnuts. Let the glaze set before cutting into slices.