This nutmeg cake is not that common of a cake, but it sure is good.
Ingredients
- eggs, room temperature: 3 piece
- butter: 0.5 cup (softened)
- ½ cups white sugar: 1 piece
- buttermilk: 1 cup
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground nutmeg: 2 tsp
- salt: 0.25 tsp
- packed brown sugar: 0.5 cup
- cream: 3 Tbsp
- butter: 0.25 cup
- ½ cups confectioners' sugar: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 (9-inch) round cake pans.
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Make nutmeg cake: Beat 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 eggs, one at a time, until well-blended. Stir in vanilla.
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Sift together flour, baking powder, baking soda, nutmeg, and salt.
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Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 of the buttermilk, mixing gently. Continue adding flour mixture alternately with buttermilk, mixing until combined. Spread batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
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Make caramel icing: Combine brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and let cool.
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Stir in confectioner's sugar and beat until smooth. Add more cream or confectioner's sugar to achieve desired spreading consistency.
