Nutmeg Cake

Name: Nutmeg Cake
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 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

Serves
serves 8-10

TODD COLEMAN

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).

Ingredients

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

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Instructions

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.