While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).
Ingredients
- 12 tbsp. unsalted butter, cubed, plus more for pan
- 3 cups flour, plus more for pan
- 4 1⁄2 tsp. freshly grated nutmeg
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 3⁄4 tsp. baking soda
- 1⁄2 tsp. kosher salt
- 2 cups packed light brown sugar
- 1 1⁄2 cups sour cream
- 1 cup milk
- 2 eggs, beaten
- 1⁄2 cup finely chopped walnuts
- Confectioners' sugar, for dusting
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Instructions
Step 1
Heat oven to 350°. Butter and flour a 5" x 12" cake pan; set aside. In a food processor, combine flour, nutmeg, baking powder, cinnamon, baking soda, and salt; pulse to combine. Add butter and pulse until pea-size crumbs form. Add brown sugar, sour cream, milk, and eggs; process until smooth. Add walnuts; stir in with a rubber spatula. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted into center of cake comes out clean, 45–50 minutes. Transfer to a rack; let cool. To serve, unmold cake, top with a cake stencil, and dust top with confectioners' sugar. Remove stencil; cut into squares to serve.
- Heat oven to 350°. Butter and flour a 5" x 12" cake pan; set aside. In a food processor, combine flour, nutmeg, baking powder, cinnamon, baking soda, and salt; pulse to combine. Add butter and pulse until pea-size crumbs form. Add brown sugar, sour cream, milk, and eggs; process until smooth. Add walnuts; stir in with a rubber spatula. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted into center of cake comes out clean, 45–50 minutes. Transfer to a rack; let cool. To serve, unmold cake, top with a cake stencil, and dust top with confectioners' sugar. Remove stencil; cut into squares to serve.
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