Easy Coffee Cake Recipe: Armenian Nutmeg Cake - Delishably - Food and Drink
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Easy Coffee Cake Recipe: Armenian Nutmeg Cake

Jason has been an online writer for over 12 years. His articles focus on everything from philosophy to delicious recipes.

easy-coffee-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."

First, if you missed the video above, here's a picture of what a slice of this cake looks like:

Are you convinced? Let's get started.

Ingredients

First, here's what you'll need:

  • 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 tsp baking soda
  • 2 tsp baking powder (I used single-acting, because it's aluminum-free, and it turned out fantastic)
  • 1 egg
  • 6 oz (170 g) butter, preferably unsalted
  • 1 to 1-1/2 tsp ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
  • a springform pan (9"/23 cm should be perfect)
easy-coffee-cake

Directions: The Traditional Way

  1. Preheat your oven to 350F (175C).
  2. Mix the 1 tsp 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 tsp 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 oz (170 g) 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 teaspoon 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 350F (175C). 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 350F (175C).
  2. Mix the 1 tsp of baking soda (not baking powder) into the milk. Set aside.
  3. Put 2 cups of flour, 2 tsp of baking powder, and 2 cups of brown sugar into your food processor. Pulse until uniformly mixed.
  4. Toss in the 6 oz (170 g) 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 teaspoon 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 approx. 30–40 minutes at 350F (175C). 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, whole milk.

per cakeper slice (12 per cake)

calories

 

3835

320

protein

g

50

4

fat

g

192

16

carbs

g

494

41

sodium

mg

307

26

Comments

Cynthia Zirkwitz from Vancouver Island, Canada on June 18, 2018:

I have an Armenian friend who bakes these irresistable goodies. Thank you for providing both the traditional and the fast method!

Rumana from Sharjah, UAE on May 22, 2015:

Wow, you have explained a recipe in such a nice way.

MarcyL04 from MIdwest smack dead in the middle of corn country LOL on October 22, 2014:

I had to pin this on my Pinterest board

Stacey from Fife, Scotland on October 22, 2014:

Amazing recipe, I love to bake and this looks really nice! Voted up and definitely bookmarking so I can come back to it. :))

Hendrika from Pretoria, South Africa on October 04, 2014:

These days I love all easy recipes, I do not want to spend a lot of time. unfortunately my son has my blender at this stage, but as soon as I get it back I am going to try mixing the cake with it

SusanKulungian on November 02, 2012:

I wish I had seen this last week! I would have made it for the Fall Fair at the church. We had lots of delicious Armenian pastries including nazook but we could haved used a few of these cakes. definitely next year!!

Resmy Robin from KERALA, INDIA on October 28, 2012:

Looks so delicious! I will try it.............

mwilliams66 from Left Coast, USA on June 07, 2012:

Wow, this looks absolutely amazing! I've already printed off a copy and am planning to make it for guests.

Great video, clear concise instructions and a nice intro description. Just what I like in a recipe. Voting up and pinning.

Angela Brummer from Lincoln, Nebraska on June 07, 2012:

This looks amazing I will share it!

itakins from Irl on April 12, 2012:

Looks so delicious, and the video is wonderful-I really look forward to making, and tasting this cake.

Roberta Kyle from Central New Jersey on March 22, 2012:

I am drooling over the cake and the video.Bookmarking this and voting up and awesome

Nare Gevorgyan on March 17, 2012:

I knew it :D

Jason Menayan (author) from San Francisco on March 17, 2012:

Nare: yes, I am. :)

Nare Gevorgyan on March 17, 2012:

You are Armenian Jason! Aren't you?

Milli from USA on March 13, 2012:

Look so delicious. I want one piece right now. I need to bookmark so that I can make it tomorrow. Thanks for posting it. Useful and voted up!

anonymous on March 13, 2012:

Very Delicious! Presentation is great! Bookmarking and voting up!

Enzie Shahmiri from Laguna Hills, California on February 27, 2012:

Wonderful instructions - can't wait to make this!

Jason Menayan (author) from San Francisco on February 13, 2012:

Thanks, Aurelio! Believe me, if I can do it, anyone can. :)

Aurelio Locsin from Orange County, CA on February 13, 2012:

This may be easy for you, but it's still looks daunting to non-cooks like myself. Fortunately, I can pass this goodie off to the family cook. Voting this Up and Useful.

Marcy Goodfleisch from Planet Earth on February 04, 2012:

I want some, right now! Looks delicious - can't wait to try it. Voted up and awesome!

Jason Menayan (author) from San Francisco on February 04, 2012:

Thank you, Simone, Angela, and Finance Hub!

Angela Blair from Central Texas on February 03, 2012:

What a combination -- obviously delicious recipe, exceptional video and super Hub! I'll vote it up! Best, Sis

Simone Haruko Smith from San Francisco on February 03, 2012:

Livelonger, this video is GORGEOUS! So pretty! And I'm so intrigued by the cake.

I'm with Maddie on this- I, too, could watch the "LiveLonger Cooking Show" all day! Keep 'em coming!

Jason Menayan (author) from San Francisco on February 02, 2012:

You are too kind. I've learned that when it comes to baking, I need to adhere to recipes to the letter. When I get too creative, that's when things go awry...

Maddie Ruud from Oakland, CA on February 02, 2012:

Based on this sample, I would watch the "LiveLonger Cooking Show" any day! Next Food Network Star here we come!

Jason Menayan (author) from San Francisco on February 02, 2012:

I think you could and it would taste just as great! Yeah, the calorie calculations were totally disheartening...esp given how many slices of this I ate on Sunday. Totally worth it, though!

Leah Lefler from Western New York on February 02, 2012:

Oh, my goodness. That looks FABULOUS - and I will forever blame you for an expanding waistline. I'm wondering if I could substitute pecans for the walnuts...coffee cake heaven!

Erin Bower from Georgia on February 02, 2012:

Wow; this sounds so yummy! I loved your creative use of the video to help explain how to make it. I voted this up and useful! :)

Liz Elias from Oakley, CA on February 02, 2012:

Still waiting for that 'delicious' button.. This looks amazing. Well done article and video. Voted up across the board.

Amanda Zahorik from Philadelphia, PA on February 02, 2012:

Beautifully done hub, and that cake is making me want to whip out the mixing bowls myself. It does indeed look a lot like it would be a great breakfast cake - mild, not too sweet, and perfect with coffee.

Peggy Woods from Houston, Texas on February 02, 2012:

Great sounding recipe! While there was some visual interference (at least on my end) in the video...loved the applause at the beginning and the nice music throughout the presentation. Nice touch! Thanks!

Patty Inglish MS from USA and Asgardia, the First Space Nation on February 02, 2012:

Even the name sounds good.

Janelle from Houston on February 02, 2012:

Oh this looks delicious!

Robin Edmondson from San Francisco on February 02, 2012:

Loved your video, livelonger! We are going to have to try this for a breakfast. Thanks for sharing!