Armenian Nutmeg Cake
This
Armenian nutmeg cake is a caramel cake with a hint of nutmeg and a crunch of
nuts. The cake consists of a soft / crunchy cookie base, a soft soft cake and a
crunchy caramel filling. It's so easy and delicious and it's a huge success
with my family !! This is a good change from the usual flavored cakes !!
Ingredients
- 2 cups flour
- 1 egg
- 2 tsp baking powder
- 2 cups brown sugar, firmly packed
- 1 tsp baking soda
- 1 cup milk
- 3/4 cup (1 1/2 sticks) unsalted butter, cubed and cold
- 1-1 1/2 tsp ground nutmeg (you can also use cinnamon and/or cardamom as a substitute, or use a combination)
- 1/2 cup walnut pieces (break them up with your hand, you don’t really want them chopped, but you don’t want them whole, either)
Instructions
First, preheat
your oven to 350 F.
Then, in a
small bowl, combine the milk and baking soda. Put aside.
In a large
bowl, whisk together the flour and baking powder.
Add the
brown sugar to the flour mixture until well blended.
Using a fork
(or your fingers), mash the cold butter cubes until you get a more or less
uniform and crumbly mixture.
Press HALF
of this mixture into the bottom of a springform pan to form a crust. Put aside.
In a medium
bowl, whisk the egg and nutmeg for 2-3 minutes, or until well blended and
fluffy.
Pour the
milk with the baking soda into the bowl with the eggs and whisk until well
blended.
Pour this
egg mixture over the remaining half of the crumbly mixture in the bowl and
whisk until incorporated (it will be very liquid).
Pour the
liquid over the crust of the hinge.
Gently and
evenly sprinkle the walnut pieces on top.
Bake for 30
to 40 minutes, or until the top is golden and a toothpick inserted in the
middle comes out clean.
Let the cake
cool in the pan, then release.
Happy
Cooking Time.
