Nutmeg Cake

  • Serves

    serves 8-10


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).


  • 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


Step 1

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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