Nutmeg cake
Cakes
This nutmeg cake is based on a traditional Armenian recipe and it's one of my all-time favorites. I like to think of this cake as reverse coffee cake - with the crispy bits on the bottom instead of the top. This is how it works - Brown sugar, flour and butter are pulsed together in a food processor. Half of the mixture is used as-is to form a cookie-like layer on the bottom of the pan. Milk, leavening and lots of grated fresh nutmeg is added to the remaining crumb mixture and poured on top. The result is a crisp, buttery, caramel-like crust on the bottom with a light and airy cake on top – heady with the flavor and fragrance of the fresh nutmeg.
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