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 One Pan Brown Sugar and 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 One Pan Brown Sugar and 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 One Pan Brown Sugar and Nutmeg Cake were part of her “go to” list for simple and tasty desserts.
Why I love this One Pan Brown Sugar and Nutmeg Cake:
- This cake is moist and closer to a pound cake but with a sweet, caramel like nuttiness.
- It’s made from pantry staples so you probably have everything you need to make this cake already!!
- You make it in one bowl – no sifting, no alternating wet and dry ingredients!
- It’s a fantastic dessert cake – but works just as well for brunch or as an afternoon snack with tea or coffee!
- No frosting is involved – a drizzle of store bought salted caramel sauce is all you need to put this dessert over the top!
Fall is coming and this One Pan Brown Sugar and Nutmeg Cake is just the thing to welcome cooler days.. preferably curled up in a chair with a piece of this cake, a hot cup of tea and this cake..
One Pan Brown Sugar and 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
- Pre heat the oven to 350 degrees.
- Spray a inch square baking pan with cooking spray and set aside.
- In the bowl of a mixer combine sugar, flour and butter. Mix until crumbs form. Place 1/2 crumbs in the bottom of a greased 9 inch square pan and press to form a crust. Mix in the egg and the sour cream to the remaining crumbs. Add the baking soda, nutmeg, rum and salt.Mix until combined. Pour batter into pan and sprinkle with the nuts. Bake for 35 - 40 minutes or until a tester comes out clean.