Nutmeg Crumb Cake Recipes

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NUTMEG CRUMB CAKE



Nutmeg Crumb Cake image

Provided by Melanie Barnard

Categories     Cake     Breakfast     Dessert     Kid-Friendly     Quick & Easy     Nutmeg     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon grated nutmeg
1/2 teaspoon baking soda
1/2 cup buttermilk or plain yogurt
3/4 teaspoon vanilla extract
1 large egg yolk

Steps:

  • Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with nonstick oil spray.
  • Melt the butter in a medium saucepan or in a mixing bowl in a microwave oven.Stir in the flour, brown sugar, and nutmeg until the mixture resembles coarse crumbs. Measure out and reserve 1/2 cup of the crumbs.
  • In a small bowl, whisk the baking soda into the buttermilk or yogurt, then whisk in the vanilla and egg yolk. Stir the liquid ingredients into the dry ingredients. Spread the batter evenly in the pan, then sprinkle with the reserved 1/2 cup crumbs.
  • Bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Serve warm or at room temperature on the day of baking. (The cake may be covered and frozen for up to 1 month.)

NUTMEG CAKE



Nutmeg Cake image

This is not that common of a cake, but it sure is good.

Provided by Carol

Categories     Desserts     Cakes     Spice Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

3 eggs, room temperature
½ cup butter, softened
1 ½ cups white sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground nutmeg
¼ teaspoon salt
½ cup packed brown sugar
3 tablespoons cream
¼ cup butter
1 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
  • Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
  • Sift together the flour, baking powder, baking soda, nutmeg, and salt.
  • Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
  • To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 66.4 g, Cholesterol 82.9 mg, Fat 14.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 319.3 mg, Sugar 49.9 g

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