Nutmeg Cake Recipe for Sunday Supper Party

Nutmeg Cake Nutmeg Cake Recipe for Sunday Supper PartyBonjour 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

Hatchilitas

Sausage Chili

Browned Butter Cornbread

Avocado, Tomato and Chili Lime Salad tini

Nutmeg Cake

Nutmeg Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups light brown sugar
  • 2 cups flour
  • ½ cup unsalted butter
  • 1 egg
  • 1 tsp. freshly grated nutmeg
  • 1 cup sour cream (I used reduced fat)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 Tbsp. dark rum
  • ½ cup chopped, toasted nuts
Instructions
  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 ½ 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.

Comments

  1. Madonna says

    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.

  2. says

    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!

  3. Meagan Marion says

    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.

    • says

      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!

    • says

      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!!!

  4. says

    Nancy, just pinned this cake recipe, looks delicious! We are in love with France, have been there 5 times! I hope that you will share some posts about your trip, I would love to hear about it! Any fabulous food finds? Wines?
    Susan

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