Nutmegcoffeecake Recipes

NUTMEG COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Spray a 9-inch square baking dish with canola or olive oil spray. Set aside.
• In a large mixing bowl, combine sugar, flours, baking powder, salt, baking soda and nutmeg.
• Using a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Press half of the mixture into the bottom of the prepared baking dish; set aside.
• In a small bowl, whisk together milk and egg, then add to remaining flour mixture along with chopped walnuts and stir to combine.
• Spoon on top of crust in the pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan slightly before turning out onto a wire rack to let cool completely.

NUTMEG COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking dish.
• Set aside.
• In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt.
• Cut butter into small pieces.
• With a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Take half of it and press into the bottom of the baking dish.
• In a small bowl, combine milk, egg and nutmeg.
• Add to remaining flour mixture along with chopped walnuts.
• Spoon over the mixture in pan.
• Bake for 45–50 minutes until toothpick inserted in center comes out clean.
• Let cool in pan slightly before turning out onto a wire rack to cool.

COFFEE CAKE

Steps:

• Preheat the oven to 350°F. Spray 8 mini loaf pans with nonstick vegetable oil spray then dust the pans with flour, tapping out any excess.
• In a large bowl, whisk together the flour, light or brown sugar, sugar, cinnamon, nutmeg, and salt. Drizzle in the grapeseed oil then whisk until the mixture resembles wet sand. Measure out 1 cup of the mixture and reserve it for the topping.
• Add the baking soda and baking powder to the large bowl and stir with a spatula to combine. Add the eggs and stir to combine then add the buttermilk and stir to combine-the batter will have some lumps. Scoop about 1 cup of batter into each of the prepared pans, smoothing the tops. Sprinkle the reserved topping in very small clumps over the top of each cake and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely, then invert onto the rack to unmold. DO AHEAD: Coffee cakes can be baked in advance, cooled, covered, and kept at room temperature for up to 24 hours.