Armenian Nutmeg Cake ~ Eggless Version

          Its a Eeny, Meenie, Miney, Moe Cooks' Challenge! again in The Daring kitchen for Daring Cooks and we had N - number of choices to select. So I decide to share this recipe from last year April month challenge, Which was challenged by Jason author of  DailyCandor.com.  
         Armenian Nutmeg cake is a warm, tea time cake with tons of nutmeg flavour... This addictive cake has two layers where bottom has delicious crumbs and top layer with cakey texture..Since there is no walnut lover at my home, I reduced the quantity and decorated with icing sugar. I have adjusted the ingredients according to my own family taste.. Try this delicious cake and fill your house with lovely nutmeg flavour. 

Preparation time: 10 ~ 15 minutes
Baking time: 35 ~ 40 minutes
Makes one 9”/23cm cake which yields 12 servings
Adapted from The Daringkitchen, April 2012 Challenge

Ingredients
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 ½ ~ 2 cups brown sugar, firmly packed( I reduced to 1 ½ cup, 2 cups is more sweeter for us)
¾ cup (1½ sticks) butter, preferably unsalted, cubed ( I reduced it to ½ cup)
½ cup walnut pieces or pumpkin seeds, may need a little more
1 to 1-½ teaspoons ground nutmeg (try to grate it fresh yourself)
4 pods of green cardamom, seeds removed and crushed (discard pods) or ½ tsp ground cardamom
1 large egg or ¼ cup egg or 1 ½ tbsp sour cream

Method:
1. Preheat your oven to moderate 350°F.
2. Mix the baking soda (not baking powder) into the milk. Set aside.

3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until uniformly mixed.

4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored small crumbs. (You can also use hand or fork instead of processor)

5. Pour HALF of the crumbs into your spring form (9”/23cm) pan. Press out a crust using your fingers and knuckles.

For Egg free option:
6. Beat in yogurt in a mixing bowl until creamy. Stir in Nutmeg powder along with milk, baking soda mixture.

7. Add rest of the crumbs to the milk mixture. Continue to mix until a slightly lumpy tan batter is formed.

8. Pour the batter over the crust in the spring form pan.

9. Gently sprinkle the walnut or pumpkin pieces over the batter.

10. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it    passes the toothpick test (comes out clean).

For Egg option:
6. Crack the egg into the food processor with the rest of the crumbs still in it.
7. Toss nutmeg and cardamom into the food processor, too. Pulse until well-incorporated.
8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed.
9. Pour the batter over the crust in the spring form pan.
10. Gently sprinkle the walnut or pumpkin pieces over the batter.
11. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it passes the toothpick test (comes out clean).
12. Cool the cake in the pan, and then dig in. Yum yum!

Freezing/Storage Instructions/Tips:
* Armenian nutmeg cake will keep (covered) at room temperature for 2-3 days. Taste better still warm from   the oven.
* Allow to cool completely before attempting to freeze. Armenian Nutmeg Cake will freeze fairly well if    completely sealed. Can be frozen for up to 3 months.

Armenian Nutmeg Cake

Preparation time: 10 ~ 15 minutes
Baking time: 35 ~ 40 minutes
Makes one 9”/23cm cake which yields 12 servings
Adapted from The Daringkitchen, April 2012 Challenge

Ingredients
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups all-purpose (plain) flour
2 teaspoons baking powder
21 ½ ~ 2 cups brown sugar, firmly packed( I reduced to 1 ½ cup, 2 cups is more sweeter for us)
¾ cup (1½ sticks) butter, preferably unsalted, cubed ( I reduced it to ½ cup)
½ cup walnut pieces or pumpkin seeds, may need a little more
1 to 1-½ teaspoons ground nutmeg (try to grate it fresh yourself)
4 pods of green cardamom, seeds removed and crushed (discard pods) or ½ tsp ground cardamom
1 large egg or ¼ cup egg or 1 ½ tbsp sour cream

Method:
1. Preheat your oven to moderate 350°F.
2. Mix the baking soda (not baking powder) into the milk. Set aside.
3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until uniformly mixed.
4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored small crumbs. (You can also use hand or fork instead of processor)
5. Pour HALF of the crumbs into your spring form (9”/23cm) pan. Press out a crust using your fingers and knuckles.

For Egg free option:
6. Beat in yogurt in a mixing bowl until creamy. Stir in Nutmeg powder along with milk, baking soda mixture.
7. Add rest of the crumbs to the milk mixture. Continue to mix until a slightly lumpy tan batter is formed.
8. Pour the batter over the crust in the spring form pan.
9. Gently sprinkle the walnut or pumpkin pieces over the batter.
10. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it    passes the toothpick test (comes out clean).

11. Cool the cake in the pan, before serving..

For Egg option:
6. Crack the egg into the food processor with the rest of the crumbs still in it.
7. Toss nutmeg and cardamom into the food processor, too. Pulse until well-incorporated.
8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed.
9. Pour the batter over the crust in the spring form pan.
10. Gently sprinkle the walnut or pumpkin pieces over the batter.
11. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it passes the toothpick test (comes out clean).
12. Cool the cake in the pan, and then dig in. Yum yum!

Freezing/Storage Instructions/Tips: Armenian nutmeg cake will keep (covered) at room temperature for 2-3 days. Taste better still warm from the oven.

Allow to cool completely before attempting to freeze. Armenian Nutmeg Cake will freeze fairly well if completely sealed. Can be frozen for up to 3 months.

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