Armenian Nutmeg Cake by PaddyL

[BakerAunt]

Armenian Nutmeg Cake
Submitted by PaddyL on October 04, 2010 at 11:12 am

This is a beautiful, light, and moist cake. Can be served with fruit, custard, or just plain.
Source: The World of Cake by Krystina Castella

3 cups all-purpose flour
1-1/2 tbsp. (that's TABLESPOONS) grated nutmeg
2 tsps. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, cut into small pieces
2 cups light brown sugar, packed
1-1/2 cups sour cream
1 cup milk
2 eggs, beaten
1/2 cup finely chopped walnuts

The author, Krystina Castella, says to do all this in the food processor, but unless you've got a very large food processor, I'd make the whole thing in a stand mixer. I started mine in the fp, but had to switch to my KA mixer part way through.

Preheat oven to 350F. Butter and flour a 5 x 12-inch cake pan or loaf pan. (I used an old 6 x 10 inch pan.) I also lined the bottom of the pan with parchment.

Combine the flour, nutmeg, baking powder, cinnamon, baking soda, and salt in a food processor. (Or stand mixer.) Add butter and pulse for about 10 seconds, until the mixture resembles a coarse meal. Mix in the brown sugar, followed by the sour cream, milk, and eggs. Transfer to a bowl and fold in the walnuts.

Scrape the batter into the prepared pan. Bake for 45 to 50 minutes (Mine took 1-1/2 hours easily.), until a knife inserted in the centre comes out clean. Let cool in pan. Since there are nuts in the cake, it will split on the top, but that's okay.

Turn out and dust with confectioners' sugar, using a stencil, or not. It's nice just as is.

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