Nutmeg Cake Recipe for Sunday Supper Party

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By Nancy Buchanan



by Nancy Buchanan on October 29, 2012

Bonjour mon amis!!!   I know things have been a bit quiet around here… I’ve just returned from a 10 day trip to France and I honestly thought I’d get this recipe for Nutmeg Cake up during my trip.  But like my plan to not gorge myself on cheese, bread and pate… it didn’t happen!

The trip was amazing and I can’t wait to share some of the recipes that the trip has inspired – but before we get to that, lets talk about this Nutmeg Cake. This cake was a standard in my house growing up  – as I’ve mentioned before my  mom was a master of the  “quick dessert” – her 4 Minute Brownie Pie and this Nutmeg Cake were part of her “go to” list for simple and tasty desserts. Although this is a perfect dessert for a Sunday Supper party  (with a drizzle of salted caramel sauce) it’s also perfect for breakfast or brunch too!!

Sunday Supper Party Collage Nutmeg Cake Recipe for Sunday Supper Party


Sunday Supper Party Menu


Sausage Chili

Browned Butter Cornbread

Avocado, Tomato and Chili Lime Salad tini

Nutmeg Cake

Nutmeg Cake


  • 2 cups light brown sugar
  • 2 cups flour
  • 1/2 cup unsalted butter
  • 1 egg
  • 1 tsp. freshly grated nutmeg
  • 1 cup sour cream (I used reduced fat)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. dark rum
  • 1/2 cup chopped, toasted nuts


  1. Pre heat the oven to 350 degrees. In the bowl of a food processor combine sugar, flour and butter. Pulse until crumbs form. Place 1/2 crumbs in the bottom of a greased 9 inch square pan. Pour remaining crumbs into a large bowl. Beat the egg with the sour cream in a small bowl. Add to the crumbs with the baking soda, nutmeg, rum and salt. Stir until combined. Pour batter into pan and sprinkle with the nuts. Bake for 35 - 40 minutes or until a tester comes out clean.
 Nutmeg Cake Recipe for Sunday Supper Party

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{ 12 comments… read them below or add one }

Madonna October 30, 2012 at 1:55 am

If this is as good as the 4 minute Brownie Pie I’m in. I have made it several times and it is just delicious, and I am not a chocolate girl. Do you know what the weight of the brown sugar by chance? I am trying to use a scale and would love the conversion. Thanks you so much for the keeper recipes.


Lana @ Never Enough Thyme October 31, 2012 at 5:41 am

Could there be a more perfect cake for this time of year? I love when Fall comes around and we all start using the “warm” spices again. Nutmeg, cinnamon, ginger…yum. And then topping it with the salted caramel sauce – delicious!


Allison Day November 1, 2012 at 2:21 pm

Mmmm, this sounds divine. I imagine it’s a comforting cake, great with a cup of coffee while snuggled up in a blanket in the middle of a rainstorm… :D


lucy Lean November 5, 2012 at 7:58 pm

I can’t wait to try this as I love nutmeg – can’t wait to read all about France as well. x


Meagan Marion November 8, 2012 at 3:46 pm

How strong is the nutmeg taste with 1 tsp? I’m thinking of adding more for extra taste, but don’t want to overdo it.


Nancy December 3, 2012 at 11:18 am

Hello Meagan!!

Sorry for the delay in responding but somehow your comment ended up in my Spam folder (which I don’t check as often as I should!) The nutmeg flavor is definitely there but it isn’t overwhelming. I used freshly grated nutmeg so if you are using pre ground, you could probably add a bit more! Hope you enjoy the cake!


Jaime {sophistimom} February 18, 2013 at 1:49 pm

Mmm, yummy. This cake has such a gorgeous color.


Nancy February 18, 2013 at 2:42 pm

Hi Jaime!

Awww. thanks!!!


Rosie @ Blueberry Kitchen February 18, 2013 at 10:51 pm

Yum, the nutmeg cakes sounds delicious. Hope you had a great time in France!


Nancy February 19, 2013 at 4:47 pm

Hi Rosie!!
Thanks! We had an amazing time. Definitely going to have to share some highlights from the trip!


Chris August 14, 2013 at 8:13 pm

is the salted caramel sauce a other one of your recipes? looks delish! : )


Nancy August 18, 2013 at 7:47 pm

Hello Chris!!
So far, haven’t added a recipe for salted caramel sauce – I used the one from Trader Joe’s and it’s very, very good!!!


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