I made this cake recently and shared some with our Iraqi friends and it was well-liked. They do not typically like very rich desserts. Often, they will have some cake and tea (chai) for breakfast. This cake is unlike any other cake I have ever made in the way it was assembled. This is a wonderful moist cake that has a slightly crunchy crust/crumb bottom. The nutmeg is not overwhelming, as I was initially thinking it might be. All in all, it is a very nice cake for tea/coffee time. As an added bonus, it is quite easy to make.
- 2 cups flour
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 2 cups brown sugar
- 1/2 cup butter
- 1 tsp baking soda
- 1 cup sour cream (I used my homemade yogurt, which turned out well)
- 1 egg, beaten
- 1/2 cup chopped nuts (almonds, cashews, walnuts, pistachios)
- Sift the first 3 dry ingredients into a mixing bowl and add the brown sugar and butter.
- Blend until mixture is crumbly.
- Grease 9 inch square cake pan. Spoon in half of crumb mixture and press lightly into the bottom of the pan.
- In another smaller bowl, stir baking soda into sour cream or yogurt. Mix this into remaining crumb mixture along with the beaten egg.
- Pour batter over crumbs and sprinkle with nuts.
- Bake at 350 degrees for 40-45 minutes or until toothpick put in the center comes out pretty much clean. Serves 9.
*Recipe by Mary Casciato from the Elmira College Cookbook 1971.