I put the cake on the table with all the dishes and forgot to take a picture of it. So I snapped this quick photo next to a pile of some of the books we are considering. You can't really see it, but I did notice a few people having multiple pieces (to me: always a sign of success!)
Is it bad to admit that even though I did want to bake for my reading class, the main reason I baked this cake again was to take a better picture of it? I brought another one in to eat while we watched a documentary on the romance novel industry. The cake starts with a crumble, a very unusual method, and half the crumble of flour, brown sugar, and butter gets dumped into the pan and makes a crust. The rest gets whisked with milk and eggs and is more of a coffee cake type batter. Everything is sprinkled with nuts - the recipe said walnuts, I used hazelnuts. It is simple yet delicious. Some of the book club members felt they tasted rosemary but I think it was just a large amount of fresh hazelnut that had a somewhat mysterious taste.
Armenian Nutmeg Cake
(recipe from Jason at Daily Candor)
- 1 cup milk (whole preferred)
- 2 cups flour
- 2 cups brown sugar
- 1/2 cup (or more) walnut pieces (or another nut)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 egg
- 6 oz (170 g) butter, preferably unsalted, at room temperature
- 1 to 1-1/2 tsp ground nutme, freshly grated
- a springform pan (9"/23 cm should be perfect)*
- Preheat your oven to 350F (175C).
- Mix the 1 tsp of baking soda (not baking powder; that's for the next step) into the milk. Set it aside.
- Sift the 2 cups of flour and 2 tsp of baking powder into a large bowl. One sift is fine
- Add the 2 cups of brown sugar. Go ahead and mix the flour and brown sugar together.
- Toss in the 6 oz (170 g) of butter in cubes.
- 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.
- Take HALF of this resulting crumbly mixture into your pan. Press a crust out of it using your fingers and knuckles. It will be easy.
- Crack an egg into a mixer or bowl.
- Grate 1 to 1-1/2 teaspoon of nutmeg. Toss that in with the egg.
- 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.
- 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.
- Pour the batter over the crust in the springform pan.
- Gently sprinkle the walnut pieces over the batter.
- 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.
- Allow to cool in the pan, and then release. Enjoy!