Walnut Nutmeg Butter Cake
Ingredients
The cake
-
3
tablespoons
granulated sugar
-
⅔
cup
all-purpose flour
-
⅔
cup
dark rye flour
-
¼
teaspoon
fine grain sea salt
-
1 ½
teaspoons
freshly grated nutmeg
-
4
large
eggs
-
1 ⅓
cups
granulated sugar
-
14
tablespoons
unsalted butter, melted and cooled
-
1
cup
walnuts, finely chopped
To serve
-
to taste
powdered sugar
-
to taste
lightly sweetened whipped cream
-
to taste
cinnamon
Instructions
- Preheat the oven to 350°F (176°C) and prepare a 9-inch round cake pan with parchment paper and butter, then sprinkle with 3 tablespoons of sugar.
- In a medium bowl, whisk together the all-purpose flour, dark rye flour, salt, and nutmeg.
- In a stand mixer, combine the eggs and 1 ⅓ cups sugar, beating until the mixture is billowy and nearly triples in volume.
- Fold the flour mixture into the egg mixture, then add the melted butter and mix until uniform.
- Transfer the batter to the prepared pan, sprinkle with chopped walnuts, and bake for 30-40 minutes, ensuring the center sets.
- Allow the cake to cool for 5 minutes in the pan before transferring to a rack to cool completely.
- Sift powdered sugar and cinnamon over the cake before serving, optionally with whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
246
Total fat
15g
Total carbohydrates
25g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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