Brandy's Nutmeg Coffee Cake

By Addie

This is my favorite, favorite coffee cake. It is lightly sweet, super moist and flavored with nutmeg. Love nutmeg! Do yourself a favor and purchase the whole nuts and grate them--fresh. You'll be glad you did, and it's kinda fun. If that isn't in your plan, no worries-- just use the pre-ground stuff and it will turn out great!

I love all of the layers in this cake. If you serve the cake while it's still warm (YUM!), the crust will be soft, and melt right into the cake layer. I usually let the cake cool before I cut and serve it, and the crust is crunchy and crumbly. Also, very YUM!

Ingredients

• 2 cups flour
• 1 1/4 cup packed brown sugar
• 1/2 cup cold unsalted butter, cut into a small dice
• 1 large egg, beaten
• 1 cup sour cream
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 cup finely chopped walnuts (about 4 oz.)
• 1 teaspoon ground cinnamon

Details

Adapted from brandysbaking.com

Preparation

Step 1

Prepare the crust: Preheat the oven to 350. Line a 9" square pan with parchment paper. Grease the paper. In a food processor, add the flour and brown sugar; pulse until mixed. Add the butter and pulse until mixture looks like sand. Spoon 1/2 the mixture into the prepared pan, and press evenly over the bottom.

Prepare the batter: Pour remaining butter/flour mixture into a large bowl. Add the egg, sour cream, nutmeg and baking soda to the mixture and stir until combined. Spoon the batter over the crust and spread evenly. Mix together the chopped walnuts and cinnamon and sprinkle evenly over the batter in the pan.

Bake the cake: Bake until the center is set, about 40 minutes. Remove from the oven. Serve while still warm, or cool completely (the crust will be crunchy after cooling).