NUTMEG COFFEE CAKE
For a decadent touch around the holidays, spread a layer of Maple Cream Cheese Frosting over the top of this aromatic cake before slicing, then serve with hot, spiced cider.
Time 1h
Yield Serves 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 290 calories, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 260 milligrams, Carbohydrate 35 grams, Protein 5 grams
NUTMEG COFFEE CAKE
A nice flavorfull cake for morning coffe or afternoon/evening snack. Nutmeg adds a deliteful flavor to this cake.
Provided by Steve P.
Categories Breads
Time 1h5m
Yield 1 Nine inch square cake, 9 serving(s)
Number Of Ingredients 10
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 4550 minutes until toothpick inserted in center comes out clean.
- Let cool in pan slightly before turning out onto a wire rack to cool.
Nutrition Facts : Calories 444.8, Fat 21.5, SaturatedFat 11, Cholesterol 68, Sodium 517.1, Carbohydrate 59.5, Fiber 1.2, Sugar 35.6, Protein 5.6
NUTMEG CRUMB CAKE
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
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
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
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
CAST-IRON APPLE NUTMEG COFFEE CAKE
I'm not a great baker, but I do love coffee. In an effort to practice my baking, I use up the morning's last bit of coffee to make this cake-literally. It is super moist and crumbly, and tastes like you dunked your cake right into a cup of hot joe. - Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat., In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes., Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.
Nutrition Facts : Calories 532 calories, Fat 27g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 284mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE CAKE
Provided by Craig Strong
Categories Dairy Breakfast Brunch Dessert Bake Spice Cinnamon Nutmeg Buttermilk Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 mini loaf cakes
Number Of Ingredients 14
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.
NUTMEG FEATHER CAKE
This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
Provided by JAYNE04
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
- Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 33.8 g, Cholesterol 46 mg, Fat 7.9 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 200 mg, Sugar 21 g
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