Walnut Nutmeg Cake Recipe 💕+ More Cakes!

The recipe for a favorite Walnut Nutmeg Butter Cake, plus a few other favorite cakes!

Hi all - here I am with the recipe for the cake that was in last week's email. This beauty falls squarely into the easy-little-cake category. It's a butter cake that isn't basic. Baked in a single pan, perfumed with grated nutmeg, and topped with well-chopped walnuts this is a versatile cake with a sugar-sweet heart and rustic rye soul. I love this cake and bake it (or variation on it) regularly. It's a favorite for picnics and a nice alternative to the usual suspects around the holidays. The key is upping your nutmeg game. If you've never grated your own nutmeg, consider this an invitation. I talk more about using whole nutmeg & highlight my favorite nutmeg sources here, or you can jump straight into the recipe below. Enjoy! -h I love this cake, and you can switch it up a thousand different ways. I outline a bunch of variation ideas here. I also talk through different pan sizes, flour swaps, and that sort of thing. INGREDIENTS 3 tablespoons / 35g granulated sugar 2/3 cup / 94g all-purpose flour 2/3 cup / 72g dark rye flour 1/4 teaspoon / 2g fine grain sea salt 1 1/2 teaspoons / 3g freshly grated nutmeg 4 large eggs 1 1/3 cups / 260g granulated sugar 14 tablespoons / 200g unsalted butter, melted and cooled a bit 1 cup / 120g walnuts, finely chopped to serve: powdered sugar, loosely whipped, lightly sweetened whipped cream, cinnamon INSTRUCTIONS Heat oven to 350F / 176C with a rack in the center. Line a 9-inch round cake pan with parchment paper, butter it well. A springform pan or one with removable bottom works best for this cake. Sprinkle the buttered pan with the 3 tablespoons of sugar, shaking to cover the bottom and sides completely.   Whisk the flours, salt, and nutmeg in a medium bowl and set aside.   Combine the eggs and 1 1/3 cup sugar in the bowl of a stand mixer. Using the whisk attachment beat until the mixture nearly triples in volume, until it becomes billowy and frosting-like. This can take a while - 5-7 minutes. By hand, using a spatula, immediately fold in the flour mixture. Add the melted butter, fold and stir until the batter is uniform.   Transfer the batter into the prepared pan. Sprinkle evenly with the walnuts, and bake for 30-40 minutes. I tend to err on the under-baked side with this cake to keep things extra moist, but you definitely want to be sure the center has set. Test with a toothpick or cake tester.   Remove from the oven, allow to cool for 5 minutes, remove from pan and transfer to a rack. Allow to cool completely. Sift generously with powdered sugar and a bit of cinnamon. Serve with a dollop of whipped cream if you like! Serves 12 Additional tips & print-friendly version here A quick video and list of favorites & highlights from last week (07.06.21). Thought I'd try a bit of a new format this time. Enjoy! Watch the video. A special rum cake baked with equal parts coconut, sugar, and flour, and lots of rum. Imagine a toasted coconut macaroon in cake form and you've got the idea. Bake a cake! This is exactly what you want when you're craving a homemade chocolate cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender. A favorite from Violet Bakery in London. Get the recipe. A fun swirl cake made with a beautiful yellow olive oil cake paired with classic chocolate buttercream frosting that has been bolstered with an entire tablespoon of almond extract. Get the recipe. Not cake, but close enough. Brownie fans, please try these - they're special! These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile. Get the recipe. An incredibly moist and fragrant bay leaf pound cake from David Lebovitz's new cookbook. A perfect road trip cake. Get the recipe. View this email in your browser   Important: The European Union's General Data Protection Regulation took effect on May 25, 2018. You are receiving this email because you are currently on our mailing list and we would like to continue sharing recipes from 101 Cookbooks with you in the future. In compliance with the GDPR, we are committed to the protection and security of your contact information. We have not and will never share your data with any third party.  No action is necessary unless you wish to unsubscribe from our mailing list with the link at the bottom of this email ("unsubscribe from this list").  Copyright © 2021 101 Cookbooks, All rights reserved. You are receiving this email because you signed up to be notified of new recipes and updates at my recipe journal, 101 Cookbooks. Thank you! Our mailing address is: 101 Cookbooks 530 Divisadero Street #261 San Francisco, Ca 94117 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.