Armenian Nutmeg Cake is a traditional simple cake that is aromatic and rich. With a brown sugar crust, plenty of fresh grated nutmeg and fresh walnuts, this cake looks simple but tastes heavenly! A perfect easy dessert for all occasions.
Simple cakes with tons of flavor are my favorite. You don’t need sky high cakes with tons of decorations to be unforgettable. This Armenian Nutmeg Cake is a gorgeous example of what a few great ingredients can do when allowed to shine.
This easy cake recipe is one of my favorite desserts, and one that I think about often. I originally posted this way back in 2012, and have not stopped thinking about it since.
This Armenian Nutmeg Cake has a dense and crumbly brown sugar infused crust that reminds you of a buttery biscuit and an airy and soft upper layer with a smattering of walnuts on top. This coffee-cake style dessert is delectable and delicious without being overly sweet.
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How to Make an Armenian Nutmeg Cake
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
This recipe is so easy that I wish that I could call it a “one bowl”, but it’s not. You actually use 3 bowls. BUT, you don’t have to get out your stand mixer, and you only need a springform pan to bake in, and so the ease of it makes up for the amount of bowls you will dirty. Trust me! Three dirty bowls is worth it!
- In a small bowl, whisk together the baking soda and milk and set aside.
- In a large bowl, whisk together the baking powder, flour, and brown sugar until combined.
- Cut the cold butter cubes into the flour mixture until you get a uniform crumbly mixture. You can use your fingers or a fork.
- Press half of this brown sugar mixture into the bottom of a springform pan to form the crust. Set aside, and keep the other half in reserve for later.
- In a medium bowl, whisk the egg and nutmeg together until frothy.
- Pour the milk mixture into the bowl with the eggs and whisk until combined. Pour the combined wet ingredients into the brown sugar mixture. It will be very liquidy.
- Pour the liquidy batter over the crust.
- Gently and evenly sprinkle the crushed walnut pieces over the batter.
- Bake for 30-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool, and then release the springform pan before enjoying.
How to Serve Armenian Nutmeg Cake
This simple cake is perfect to serve as is – you don’t need anything else with it!
If you wanted to, however, you could serve it with some vanilla ice cream or some fresh whipped cream.
You could also serve it for breakfast, and no one would bat an eye!
Kids in the Kitchen: How Your Kids Can Help You Cook
Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and become confident in their own abilities. This Armenian Nutmeg Cake recipe is great because it helps kids practice measuring, whisking, and cracking eggs!
This recipe is perfect for beginner bakers because it is simple and has straightforward steps! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!
- Kids aged 1-3 can help you measure and mix all the ingredients, as well as sprinkle on the crushed walnut pieces.
- Kids aged 4-6 can do everything above, plus help you grate the fresh nutmeg and press the crust into the pan. They can also help you crush the walnut pieces.
- Kids aged 7-10+ can help you do everything above, plus help you pour the batter into the pan.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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Armenian Nutmeg Cake
- ¾ cup 1 1/2 sticks unsalted butter, cubed and cold
- 1 cup milk
- 1 teaspoon baking soda
- 2 cups flour
- 2 teaspoons baking powder
- 2 cups brown sugar firmly packed
- 1-1 ½ tsp ground nutmeg you can also use cinnamon and/or cardamom as a substitute, or use a combination
- 1 egg
- ½ cup walnut pieces break them up with your hand, you don’t really want them chopped, but you don’t want them whole, either
- Cut the butter into cubes and place in the freezer or the back of the fridge to make it very cold. It needs to be COLD for this recipe.
- Preheat your oven to 350 F.
- In a small bowl, mix together the milk and the baking soda. Set aside.
- In a large bowl, whisk together the flour and the baking powder.
- Whisk in the brown sugar to the flour mixture until combined.
- Using a fork (or your fingers) mash in the cold butter cubes until you get a more-or-less uniform crumbly mixture.
- Press HALF of this mixture into the bottom of a springform pan to form a crust. Set aside.
- In a medium bowl, whisk together the egg and the nutmeg for 2-3 minutes, or until it is mixed well and frothy.
- Pour the milk with baking soda into the bowl with the eggs and whisk until combined.
- Pour this egg mixture over the remaining half of the crumbly mixture in the bowl, and whisk until it is incorporated (it will be very liquidy).
- Pour the liquid over the crust in the springform.
- Gently and evenly sprinkle the walnut pieces on top.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Allow the cake to cool in the pan, and then release.