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Easy Coffee Cake Recipe: Armenian Nutmeg Cake

Armenian nutmeg cake

Armenian nutmeg cake

How to Make Armenian Nutmeg Cake

The best coffee cake I've ever tried, and, frankly, one of the easiest to make (especially if you have a food processor), is this Armenian nutmeg cake. Everything from the moist, fragrant, springy top, decorated with walnuts, down to the richly flavored buttery crust will make you swoon. In fact, a friend of mine tried a slice that I made this past weekend, and she promptly slumped in her chair, rolled her eyes back, and sighed. "Wow, that's good."

Are you convinced? Let's get started.

Ingredients

  • 1 cup milk (I use whole, but nonfat or low-fat should be fine; non-dairy might work just fine, as well)
  • 2 cups flour (I use all-purpose, but I suspect pastry flour or another low-gluten flour might even work better to achieve a light, fluffy crumb)
  • 2 cups brown sugar
  • 1/2 cup (or more) walnut pieces
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder (I used single-acting, because it's aluminum-free, and it turned out fantastic)
  • 1 egg
  • 6 ounces (170 grams) butter, preferably unsalted
  • 1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
  • Springform pan (9 inches/23 centimeters should be perfect)
easy-coffee-cake

Instructions: The Traditional Way

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Mix the 1 teaspoon of baking soda (not baking powder; that's for the next step) into the milk. Set it aside.
  3. Sift the 2 cups of flour and 2 teaspoons of baking powder into a large bowl. One sift is fine.
  4. Add the 2 cups of brown sugar. Go ahead and mix the flour and brown sugar together. Or not.
  5. Toss in the 6 ounces (170 grams) of butter in cubes.
  6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You'll want to achieve a more-or-less uniform, tan-colored crumbly mixture.
  7. Take half of this resulting crumbly mixture into your springform pan. Press a crust out of it using your fingers and knuckles. It will be easy.
  8. Crack an egg into a mixer or bowl.
  9. Grate 1 to 1-1/2 teaspoons of nutmeg. Toss that in with the egg.
  10. Start mixing with a whisk attachment, or a whisk if you're doing it manually. Once it's mixed well and frothy, pour in the milk and baking soda mixture. Continue to mix until uniform.
  11. Pour in the rest of the crumbly mixture. Mix that well with either a paddle attachment or a spatula. Or continue to use the whisk; it won't make much of a difference, since the resulting batter is very liquidy.
  12. Pour the batter over the crust in the springform pan.
  13. Gently sprinkle the walnut pieces over the batter.
  14. Bake for about 30–40 minutes at 350 degrees F (175 degrees C). You'll know it's done when the top is a golden brown, and an inserted toothpick comes out clean.
  15. Allow to cool in the pan, and then release. Enjoy!

An Even Easier Way (If You Have a Food Processor)

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Mix the 1 teaspoon of baking soda (not baking powder) into the milk. Set aside.
  3. Put 2 cups of flour, 2 teaspoons of baking powder, and 2 cups of brown sugar into your food processor. Pulse until uniformly mixed.
  4. Toss in the 6 ounces (170 grams) of butter in cubes. Pulse until uniformly mixed into tan-colored crumbs.
  5. Pour half of the crumbs into your springform pan. Press out a crust using your fingers and knuckles.
  6. Crack an egg into the food processor with the rest of the crumbs still in it.
  7. Grate 1 to 1-1/2 teaspoons of nutmeg. Toss that into the food processor, too. Pulse until well incorporated.
  8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter.
  9. Pour the batter over the crust in the springform pan.
  10. Gently sprinkle the walnut pieces over the batter.
  11. Bake for approximately 30–40 minutes at 350 degrees F (175 degrees C). It's ready when the top is golden brown, and when it passes the toothpick test (comes out clean).
  12. Cool the cake in the pan, and then dig in. Yum yum!

Nutrition Information

Assumes unsalted butter, large egg, and whole milk

Per cakePer slice (12 per cake)

Calories

3835

320

Protein

50 g

4 g

Fat

192 g

16 g

Carbs

494 g

41 g

Sodium

307 mg

26 mg