Nutmeg Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
• Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
• Sift together the flour, baking powder, baking soda, nutmeg, and salt.
• Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
• To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Steps:

• Put raisins in a bowl and pour in enough water to cover; set aside until raisins begin to plump, at least 15 minutes.
• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Heat milk and 1/2 cup butter together in a saucepan over medium-high heat until milk is heated just below boiling, about 5 minutes. Remove saucepan from heat and cool scalded milk to lukewarm temperature.
• Beat 1 cup sugar, eggs, salt, nutmeg, and vanilla extract together in a bowl; add milk mixture and yeast mixture and stir until just combined. Drain raisins and stir into sugar mixture. Beat flour, 2 cups at a time, into sugar mixture, beating well after each addition until dough is well mixed. Set bowl in a warm area of the kitchen, cover with a clean towel, and allow dough to double in size, about 2 hours.
• Grease two 9x5-inch loaf pans.
• Beat dough down to release air and pour into the prepared loaf pans.
• Mix 1 cup sugar, 1 cup flour, and 1 tablespoon butter together in a bowl using 2 knives in a scissor-like fashion until crumbly; sprinkle over dough. Allow dough to double in size, 30 to 45 minutes.
• Preheat oven to 310 degrees F (154 degrees C).
• Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes. Remove loaves from pans and cool on a wire rack.

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking dish.
• Set aside.
• In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt.
• Cut butter into small pieces.
• With a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Take half of it and press into the bottom of the baking dish.
• In a small bowl, combine milk, egg and nutmeg.
• Add to remaining flour mixture along with chopped walnuts.
• Spoon over the mixture in pan.
• Bake for 45–50 minutes until toothpick inserted in center comes out clean.
• Let cool in pan slightly before turning out onto a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan, and line with baking paper if desired.
• Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
• You can do this with the tips of your fingers or in your food processor.
• Then add sugar, and combine.
• Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
• Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
• Combine well.
• Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
• Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
• Allow to stand for 10 minutes before turning onto a wire rack to cool.