Nutmeg Cake Recipe | SAVEUR

Nutmeg Cake

While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).

Nutmeg Cake
While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in _A World of Cake_ by Krystina Castella (Storey Publishing, 2010).
serves 8-10

Ingredients

12 tbsp. unsalted butter, cubed, plus more for pan
3 cups flour, plus more for pan
4 12 tsp. freshly grated nutmeg
2 tsp. baking powder
1 tsp. ground cinnamon
34 tsp. baking soda
12 tsp. kosher salt
2 cups packed light brown sugar
1 12 cups sour cream
1 cup milk
2 eggs, beaten
12 cup finely chopped walnuts
Confectioners' sugar, for dusting

Instructions

Heat oven to 350°. Butter and flour a 5" x 12" cake pan; set aside. In a food processor, combine flour, nutmeg, baking powder, cinnamon, baking soda, and salt; pulse to combine. Add butter and pulse until pea-size crumbs form. Add brown sugar, sour cream, milk, and eggs; process until smooth. Add walnuts; stir in with a rubber spatula. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted into center of cake comes out clean, 45–50 minutes. Transfer to a rack; let cool. To serve, unmold cake, top with a cake stencil, and dust top with confectioners' sugar. Remove stencil; cut into squares to serve.

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