Easy Nutmeg Loaf Cake From Scratch
Make a moist and flavorful nutmeg loaf cake from scratch with this simple, foolproof recipe perfect for any occasion. Perfect for breakfast, snack, dessert or anytime.
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Servings: 8 slices
Equipment
- loaf pan
Ingredients
Nutmeg Cake
- 1/ ¼ cups all purpose flour
- ½ cup light brown sugar packed
- ½ cup unsalted butter room temperature
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Freshly ground nutmeg heaping teaspoon
- ⅛ teaspoon kosher salt
- 1 ½ teaspoon baking powder
Sour cream honey topping
- 16 ounces sour cream room temperature
- ¼ cup honey
- 1 tablespoon vanilla extract
Instructions
Nutmeg cake
- Preheat your oven to 325 degrees
- If you are making the whipped sour cream topping, remove the sour cream from the fridge now so it can come to room temperature to make later on.16 ounces sour cream
- Prepare a one pound loaf pan by buttering the pan and then either adding flour on top of the buttered pan and shaking it all around until the entire pan has been coated or line it with parchment paper.
- In a large bowl add your flour, baking powder, nutmeg and salt and mix together1/ ¼ cups all purpose flour, 1 ½ tsp baking powder, 1 tsp Freshly ground nutmeg, ⅛ tsp kosher salt
- In a separate bowl add your butter, vanilla, sugar and mix on medium speed with an electric mixer for 2 minutes or until smooth and creamy.½ cup light brown sugar packed, ½ cup unsalted butter, 1 tsp vanilla extract
- Now add your eggs and milk to the creamy mixture and mix well.2 large eggs, ¼ cup whole milk
- Now add your dry ingredients into the wet mixture bowl and mix until it all is incorporated.
- Pour your batter into your prepared loaf pan.
- Place your loaf pan on to a sheet pan and place in the oven for 40-45 minutes or until golden and a toothpick inserted into the center comes out clean.
- When done, remove from the oven and let cool for 5 minutes in the pan.
- After 5 minutes, invert the loaf on to a cooling rack and let cool completely.
Sour Cream Honey Topping
- Take your room temperature sour cream and add it to a medium bowl.
- Add your honey and vanilla extract and whip on medium speed with an electric mixer for 1-2 minutes until the ricotta mixture is smooth and creamy.¼ cup honey, 1 tbsp vanilla extract
- Spread along the top of the nutmeg loaf.
Nutrition
Calories: 633kcal | Carbohydrates: 103g | Protein: 8g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 480mg | Potassium: 298mg | Fiber: 3g | Sugar: 60g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 3mg
Nutrition Values are estimates only.
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