Armenian Nutmeg Cake Recipe

Introduction

This Armenian Nutmeg Cake is a cozy, spiced dessert with a tender crumb and a hint of warmth from nutmeg. Featuring a buttery crust and a nutty topping, it’s perfect for sharing with family and friends on a chilly day.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, cubed and cold
• 1 cup milk
• 1 teaspoon baking soda
• 2 cups flour
• 2 teaspoons baking powder
• 2 cups brown sugar (firmly packed)
• 1 to 1 1/2 teaspoons ground nutmeg (or substitute with cinnamon and/or cardamom)
• 1 egg
• 1/2 cup walnut pieces (broken by hand into smaller chunks)

Instructions

1. Step 1: Place the cubed butter in the freezer or back of the fridge to ensure it is very cold before using.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a small bowl, mix the milk and baking soda together and set aside.
4. Step 4: In a large bowl, whisk together the flour and baking powder.
5. Step 5: Add the brown sugar to the flour mixture and whisk until combined.
6. Step 6: Using a fork or your fingers, mash the cold butter cubes into the dry ingredients until you get a crumbly mixture with fairly uniform pieces.
7. Step 7: Press half of the crumbly mixture firmly into the bottom of a springform pan to create a crust, then set aside the rest.
8. Step 8: In a medium bowl, whisk the egg and nutmeg together for 2-3 minutes until well combined and frothy.
9. Step 9: Pour the milk and baking soda mixture into the egg mixture and whisk until blended.
10. Step 10: Pour this liquid mixture over the remaining crumbly batter in the large bowl and whisk until fully incorporated; the mixture will be quite liquidy.
11. Step 11: Pour the liquid batter evenly over the crust in the springform pan.
12. Step 12: Evenly sprinkle the walnut pieces over the top of the batter.
13. Step 13: Bake for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
14. Step 14: Allow the cake to cool completely in the pan before releasing the springform sides.
15. Step 15: Slice and enjoy your warm, spiced Armenian nutmeg cake!

Tips & Variations

• For a different spice profile, try mixing cinnamon or cardamom with the nutmeg, or use just one of these spices based on your preference.
• Make sure the butter is very cold to help create a crumbly texture that bakes into a tender crust.
• Use walnut pieces broken by hand rather than processed nuts to keep texture varied and rustic.
• You can swap walnuts for pecans or almonds for a different nutty flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to one week. Reheat slices gently in the microwave or enjoy at room temperature for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar gives this cake a deeper, caramel-like sweetness and moist texture. Using regular sugar will change the flavor slightly and could make the cake less moist, but it can work in a pinch.

Do I need a springform pan?

A springform pan makes it easier to remove the cake without breaking it, but you can also use a regular cake pan lined with parchment paper. Just be gentle when removing the cake.

Armenian Nutmeg Cake Recipe

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Armenian Nutmeg Cake is a warmly spiced, tender cake featuring a crumbly buttery crust and a fragrant nutmeg-infused filling, topped with crunchy walnut pieces. This traditional cake combines simple ingredients and straightforward steps to create a comforting dessert perfect for any occasion, especially cozy gatherings or afternoon tea.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Armenian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust and Cake Base

• 3/4 cup (1 1/2 sticks) unsalted butter, cubed and cold
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups brown sugar (firmly packed)

For the Filling

• 1 cup milk
• 1 teaspoon baking soda
• 1–1 1/2 teaspoons ground nutmeg (or cinnamon and/or cardamom as a substitute)
• 1 large egg
• 1/2 cup walnut pieces (broken into medium pieces, not chopped finely)

Instructions

1. Prepare Cold Butter: Cut the butter into cubes and place them in the freezer or at the back of the refrigerator until very cold. This step is crucial for achieving the crumbly texture in the crust.
2. Preheat Oven: Heat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
3. Mix Milk and Baking Soda: In a small bowl, combine the milk with the baking soda. Set this mixture aside; it will act as a leavening agent and add moisture.
4. Combine Dry Ingredients: In a large bowl, whisk together the flour and baking powder until evenly mixed.
5. Add Brown Sugar: Incorporate the firmly packed brown sugar into the flour mixture and whisk until fully combined.
6. Mash in Cold Butter: Using a fork or your fingers, mash the cold butter cubes into the dry mixture until a coarse, crumbly texture forms.
7. Make the Crust: Press half of this crumbly mixture firmly into the bottom of a springform pan to form an even crust. Set aside the other half for the topping.
8. Prepare Egg and Spices: In a medium bowl, whisk together the egg and nutmeg vigorously for 2-3 minutes until frothy and well combined.
9. Add Milk Mixture to Egg: Pour the milk and baking soda mixture into the egg mixture and whisk together until smooth.
10. Mix Wet and Dry: Pour this liquid mixture over the remaining half of the crumbly dry mixture in the bowl and whisk until fully incorporated, creating a very liquid batter.
11. Assemble Cake: Pour this liquid batter evenly over the crust in the springform pan.
12. Add Walnuts: Gently and evenly sprinkle the walnut pieces over the top of the batter.
13. Bake: Place the pan in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
14. Cool and Release: Allow the cake to cool completely in the pan before carefully releasing the springform.
15. Serve: Slice and enjoy this fragrant and tender Armenian Nutmeg Cake with a cup of tea or coffee.

Notes

• Ensure butter is very cold to achieve the best crumbly texture.
• You can substitute or combine nutmeg with cinnamon or cardamom for a different flavor profile.
• Do not chop walnuts too finely; medium-sized pieces add great texture.
• This cake keeps well and tastes even better the next day as the flavors meld.
• Use a toothpick to check doneness; it should come out clean from the center of the cake.

Keywords: Armenian nutmeg cake, spiced cake, dessert, walnut cake, nutmeg dessert, traditional Armenian dessert, easy baking recipe