Nov 15, 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).

Credit: Todd Coleman

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

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.

SERVES 8–10

This article was first published in Saveur in Issue #134

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Ratings & Reviews (6)

by SEVENTYSONGS on 2010-11-30

Oh sweet-spiced heavens, this is just perfection! Really moist with perfectly balanced flavors and VERY filling, almost deceptively so. I used a 9 x 9 x 2 pan and it worked just fine, though it did spend a little more time in the oven.

by kate in the kitchen on 2011-10-11

I'm licking my fingers from the first piece of this amazing, heady cake. I love nutmeg and this recipe was a must from the moment I laid eyes on it. It's moist, tender, fragrant and the perfect texture.

I used a bundt pan and it came out perfectly. I could eat slice after slice, and can't wait to try it with coffee in the morning. Delicious! Perfect!!

by DIVJADRISTI on 2011-12-19

This recipe sounds great. I also don't have a 5x12 pan. Regarding the "seventysongs" comment: a 9x9 pan should actually take less time in the oven. It has 81 square inches, while the suggested 5x12 pan has only 60. An 8x8 pan has 64 square inches, and would be the closest match. That's what I'm going to use.

by SILVIA BELL on 2012-12-01

I baked this cake yesterday and it came out perfect. It tastes great and has just the right amount of flavor. The spices are not overpowering. I used a 9x13 pan and it was the perfect size. I didn't bother with the cake stencil because I could barely wait long enough for it to cool before I cut into it. You should give this recipe a try. It's easy and it would be a great cake for the holidays.

by QUEENCELESTE on 2012-12-09

I actually bought a 5.5"x12" pan and there was way too much cake batter. It was the only 5x12 pan I could find, so I suspect this was taken straight from the book and not tested in their test kitchens. Next time I'll use a 9x9 or 9x13 depending on how thick I want it. Regardless, it is an absolutely delicious cake and lovely for the holidays with all the warm spices in it.

by rnelson on 2012-12-14

This crumbled apart when I removed it from the pan, the top anyway, so I missed something there. But the flavour is extraordinary, I highly recommend.

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