Laurie Colwins Nutmeg Cake Recipes

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LAURIE COLWIN'S NUTMEG CAKE



Laurie Colwin's Nutmeg Cake image

Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html

Provided by Dona England

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup cold butter
2 cups all-purpose flour
2 cups firmly packed dark brown sugar
4 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 cup yogurt
1 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

  • Butter the sides only of a 10-inch springform pan.
  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
  • Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
  • Add the spices to the remaining dry ingredients.
  • Mix well.
  • In a small bowl stir the egg and yogurt together to mix well.
  • With a wooden spoon, stir the wet mixture into the dry mixture.
  • Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
  • Spread this batter over the mixture that was pressed into the bottom of the pan.
  • With a rubber spatula smooth the top of the batter.
  • Scatter the walnuts on top.
  • Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
  • Cool in the pan, on a rack, for 5 minutes.
  • Then slide a knife around the edge of the cake to be sure it's not stuck.
  • Remove the sides of the pan and cool cake completely.

Nutrition Facts : Calories 404.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 48.7, Sodium 227.6, Carbohydrate 64.6, Fiber 1.4, Sugar 44, Protein 5.1

NUTMEG CAKE



Nutmeg Cake image

Make and share this Nutmeg Cake recipe from Food.com.

Provided by KlynnPadilla

Categories     Dessert

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1 1/3 cups sugar
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons nutmeg
1 dash salt
1 cup buttermilk
6 tablespoons butter
1/4 cup cream
1 cup brown sugar
3/4 cup flaked coconut

Steps:

  • Preheat oven to 375.
  • Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each.
  • Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition.
  • Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes.
  • Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.

NUTMEG CAKE



Nutmeg Cake image

comes from The Spice and Herb Bible, 2nd. Edition. Haven't made, but will soon. It looks like it could be a wonderful coffee cake. It is alittle different due to the allspice and coriander.

Provided by ChefRed

Categories     Dessert

Time 1h25m

Yield 1 4-8 servings

Number Of Ingredients 9

2 cups self-rising flour
2 cups lightly packed brown sugar
2 teaspoons ground cinnamon or 2 teaspoons cassia
1 teaspoon ground allspice
1 teaspoon coriander powder
1/2 cup unsalted butter
1 egg
2 teaspoons ground nutmeg
1 cup milk

Steps:

  • Preheat oven to 350 and butter sides of an 8-inch round cake pan. Line the base with greased parchment paper. Set aside.
  • Mix together flour, brown sugar, cinnamon, allspice, and coriander, then rub the butter into the mixture until it resembles coarse bread crumbs. Spoon half of this mixture over the base of the prepared pan.
  • Whisk the egg and nutmeg into the milk, then add to the remaining flour mixture to make a very runny batter. Stir thoroughly. Pour the batter over the crumbs in the pan.
  • Bake for 70 minutes, or until golden brown and springy to touch in the center. Cool in the tin for a few minutes, then turn out and cool thoroughly on a wire rack.
  • *Note: If you can't find self-rising flour, substitute an equal amount of all-purpose flour and add 1 tbsp baking powder and 1 tsp salt.

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