Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

THE DARING BAKERS’ APRIL 2012 CHALLENGE: NUTMEG CAKE!

on April 29, 2012

Armenian Nutmeg Cake

Armenian Nutmeg Cake

This months challenge was to make either an Armenian Nutmeg cake and/or an Armenian Nazook. I decided I wanted to make both, but sadly only made it in time to make one. The Armenian Nutmeg cake, I will do the Nazook this weekend, I think it will be an awesome recipe to play around with!. The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. Jaden loved it and so did daddy, I’m dieting so I didn’t indulge!! I love making different desserts and dishes from other cultures, it makes me feel like I’ve traveled around the world, even though I have never left the USA! LoL

Jaden loved it...

Jaden loved it...

My hubby said the cake was delicious, it had a coffee cake feel to it, but instead of it being cinnamon-y it is nutmeg-y. It was a very easy cake to make also….only a few ingredients were needed, when I was done and put it in the oven, I was shocked at how fast it took me to make this recipe! You start off making a crust, then a batter, then bake easy as 1-2-3!

Let’s start with what you will need!

Armenian Nutmeg Cake:
 1 large bowl
 1 large cup
 measuring spoons/cups
 springform pan (9”/23cm) [we used a 10in, Jaden’s Treats]
 standing mixer with whisk and paddle attachments (optional) [we didn’t use it]
 food processor (optional) [we didn’t use it]

So let’s get started shall we!

Armenian Nutmeg Cake
Makes one 9”/23cm cake which yields 12 servings  [we used a 10in, Jaden’s Treats]

Ingredients:

  •  1 cup (240 ml) milk
  • 1 teaspoon (5 ml) (5 gm) baking soda
  •  2 cups (480 ml) (280 gm/10 oz) all-purpose flour
  • 2 teaspoons (10 ml) (10 gm) (⅓ oz) baking powder
  •  2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed
  •  3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed
  •  1/2 cup (120 ml) (55 gm/2 oz) walnut pieces, may need a little more
  •  1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg
  • 1 egg

Directions: 

Ingredients
1. Preheat your oven to moderate 350°F/175°C/gas mark 4.

2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.

3. Sift together the flour and the baking powder into a large bowl. One sift is fine

4. Add the brown sugar. Go ahead and mix the flour and brown sugar together. Or not.

5. Toss in the cubed butter.

6. Mash the butter with a fork into the dry

crust ingredients

crust ingredients

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.

finished crumb mix

finished crumb mix

7. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a
crust out of it using your fingers and knuckles. It will be easy.

making crust

8. Crack an egg into a mixer or bowl.

9. Toss the nutmeg in with the egg.

10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with
a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute
using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), 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 base in the springform pan

13. Gently sprinkle the walnut pieces over the batter.

time for the oven

sprinkle on the walnuts (you can use your favorite!)

14. Bake in a preheated moderate oven for about 30-40 minutes. 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!

Jason also gave us an easier way to do it by putting the ingredients in a food processor! My food processor is out of commission right now, it keeps acting up ….so I didn’t use it, but I will post his easier method here also

An Even Easier Way…if you have a Food Processor

1. Preheat your oven to moderate 350°F/175°C/gas mark 4 .

2. Mix the baking soda (not baking powder) into the milk. Set aside.

3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until
uniformly mixed.

4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored crumbs.

5. Pour HALF of the crumbs into your springform (9”/23cm) pan. Press out a crust using your
fingers and knuckles.

6. Crack the 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 wellincorporated.

8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is
formed.

9. Pour the batter over the crust in the springform pan.

10. Gently sprinkle the walnut pieces over the batter.

11. Bake in a preheated moderate oven for 30-40 minutes. 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!

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2 responses to “THE DARING BAKERS’ APRIL 2012 CHALLENGE: NUTMEG CAKE!

  1. piesandeyes says:

    This looks like a great cake! I will try it! Thanks!

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