Walnut-Spice Cake
Submitted by Kaidibug
Moist walnut spice cake with brown sugar, nutmeg, and allspice topped with a bake-on meringue. Old-fashioned comfort baking with a crispy, golden crown.
YIELD
1 cakePREP
25 minCOOK
35 minREADY
1 hrsThis is the kind of spice cake your grandmother pulled out of the oven on a chilly autumn afternoon. Warm with nutmeg and allspice, sweet from a blend of brown and white sugar, and studded with chopped walnuts throughout.
What sets it apart is the bake-on meringue topping. It goes right on the raw batter before the pan hits the oven, and it puffs up into a crispy, golden shell while the cake bakes underneath.
The result is two textures in one: a soft, tender crumb below and a shattering, sweet crust on top.
Chef Tips
- To make sour milk, stir 2 teaspoons of white vinegar or lemon juice into ⅔ cup of milk and let it sit for 5 minutes.
- Sift the cake flour before measuring for the lightest possible crumb.
- Spread the meringue gently over the batter. It doesn’t need to be even; a few peaks and swirls will crisp up beautifully.
- Let the cake cool completely in the pan before slicing so the meringue doesn’t crack apart.
Ingredients
Directions
Cream together butter and sugars.
Add eggs one at a time, beating well after each addition.
Sift dry ingredients and stir in alternately with sour milk.
Blend in nuts. Spread in greased and floured 13×9×2-inch pan.
Top the batter with Bake-On-Meringue (see “Special Cake Toppings” recipe) and bake at 350℉ (180℃) for 35 to 40 minutes, or until cake tests done.
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