This delicious, moist, sweet cake is one of the finest culinary showcases I’ve encountered for the unique and wonderful flavors of these spices.This cake is a traditional European recipe no doubt inspired by the merchandise brought back to Europe by the Dutch East Indian company. The beauty of this cake is the all in one streusel topping, the moist bottom and the indulging flavors.
If nutmeg is a spice that you choose not to use a great substitute is ground cinnamon, ginger, mace, allspice or cloves, starting with half the amount specified.
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups lightly packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1/2 cup butter
2 teaspoons ground nutmeg
1 cup milk
1 tablespoon sunflower oil
1. Preheat oven to 350F. In an 8 inch cake pan add sunflower oil. With a pastry brush brush all all over insides and bottom of pan, set aside.
2. In a large bowl add flour, baking powder, salt, brown sugar, cinnamon, allspice and coriander, then rub the butter into mixture until it resembles course cornbread crumbs. Spoon half of this mixture into cake pan.
3. Add egg, milk and nutmeg into remaining batter. With a hand mixer blend well. Pour the batter over the crumbs in the cake pan. Bake for 55 minutes or until a toothpick comes out clean. Cool for a few minutes then allow to cool on a wire rack.
Yields: 1 cake
Adapted from The Spice and Herb Bible