Armenian Nutmeg Cake.. sounds fancy right? This cake is a twist on the traditional coffee cake with the addition of fresh nutmeg which gives it an interesting flavor. It is simply wonderful and I have already made it twice this month.
Blog Checking Lines - The Daring Bakers' April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a nutty, fragrant coffee style cake.
While I didn't make the nazook this month I did make the cake twice and it was quickly gobbled up both the times. The pictured cake is a 6 inch one as I halved the recipe when I made it the second time. Latif polished off four slices coz he couldn't wait for dinner anymore!
Recipe Source - Adapted from The Commonsense Cookery Book
Ingredients - Makes one 9 inch cake
1 Cup (240 ml) Milk
1 Tsp Baking Soda
2 Cups All Purpose Flour
2 Tsps Baking Powder
2 Cups Brown Sugar (Firmly Packed)
1 1/2 Sticks (180 ml) (170 gm/6 oz) Unsalted Butter (cubed)
1/2 Cup Walnut pieces (I also used pistachios and almonds)
1/2 Tsp Freshly Grated Nutmeg
1/2 Tsp Cinnamon Powder
1. Pre heat the oven to 175 Degrees C (350 Degree F). Have ready a 9 inch round pan.
2. Place the flour, baking powder and brown sugar in a bowl and whisk to mix evenly. Toss in the butter cubes and crumble the mixture with your fingers. It should resemble coarse breadcrumbs.
3. Take two cups of the mixture and press it evenly in the bottom of the cake pan to form the crust.
4. Mix the baking soda to the milk and keep aside.
5. Add the egg to the remaining cake mixture and mix well.
6. Add the milk, nutmeg and cinnamon powder. Mix well. The batter should be a little lumpy.
7. Pout the batter over the prepared crust in the pan. Scatter the nuts on top and place in the oven,
8. Bake for 35 - 40 minutes till a toothpick inserted in the centre comes out clean. Let it cool in the pan on a wire rack and then invert on a serving plate. Have a slice and enjoy!