The flavor of fresh nutmeg permeates this easy coffee cake. The aroma and flavor of fresh-grated nutmeg is far superior to the pre-ground spice in the grocery store. I use a nutmeg grater, but a fine-gauge microplane will also work. Whole nutmegs are readily available in most large markets. The cake is quite tasty on its own. However, if you want to add more decadence, drizzle with a simple vanilla icing, as shown in the photo.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1 cup raisins
- 2 cups light brown sugar
- 2 cups flour
- 1/2 cup (1 stick or 4 ounces) cold butter, cut into cubes
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 egg, lightly beaten
- 1 teaspoon fresh-grated nutmeg
- 1/4 cup fine-chopped pecans
- .
- Optional Icing:
- 1 cup confectioners' sugar (powdered sugar)
- 1 teaspoon pure vanilla extract
- 1 to 2 Tablespoons (about) milk or cream
Preparation:
Cover raisins with hot water and soak for 15 minutes to plump them. Drain and pat dry on paper towels.
Preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.
Combine brown sugar, flour, butter, and salt in a food processor, pulsing only until crumbly. Do not over process. (Alternatively, you may use a pastry blender or your fingertips to mix.)
Place 2 cups of the flour mixture in the bottom of the prepared baking pan, setting aside the rest. Press down into an even layer with a spatula. Sprinkle with the raisins.
Whisk baking soda into the sour cream.
Combine remaining flour mixture with the sour cream, egg, and nutmeg. Drop by the tablespoon and spread evenly over the raisins. Sprinkle with chopped pecans.
Bake for 50 to 60 minutes. Cool nutmeg coffee cake before adding any icing or cutting to serve.
Optional Icing:
Whisk together confectioners' sugar, vanilla, and milk or cream to a thick, but drippable consistency. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip a small corner from the bag. Drizzle icing in a zig-zag pattern across the top.
Yield: 24 to 36 servings, depending on cut size
Nutmeg Raisin Cake Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.
Combine brown sugar, flour, butter, and salt in a food processor, pulsing only until crumbly. Do not over process. (Alternatively, you may use a pastry blender or your fingertips to mix.)
Place 2 cups of the flour mixture in the bottom of the prepared baking pan, setting aside the rest. Press down into an even layer with a spatula. Sprinkle with the raisins.
Whisk baking soda into the sour cream.
Combine remaining flour mixture with the sour cream, egg, and nutmeg. Drop by the tablespoon and spread evenly over the raisins. Sprinkle with chopped pecans.
Bake for 50 to 60 minutes. Cool nutmeg coffee cake before adding any icing or cutting to serve.
Optional Icing:
Whisk together confectioners' sugar, vanilla, and milk or cream to a thick, but drippable consistency. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip a small corner from the bag. Drizzle icing in a zig-zag pattern across the top.
Yield: 24 to 36 servings, depending on cut size
Nutmeg Raisin Cake Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
