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Armenian Nutmeg Cake Recipe

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★★★★★

4.6 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/armenian-nutmeg-cake-recipe/