Monday, January 10, 2011

Nutmeg Cake

My 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).
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.


This article was first published in Saveur in Issue #134

I made this cake for Christmas Eve, as I like to incorporate Eastern European recipes during the holidays.  It was very good - everyone loved it.  However, I used a normal-sized cake pan, and am very glad I did.  I have to wonder if the 5 x 12 cake pan listed in the instructions is a typo.


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