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SPecIAlBoNuS!
y b phas indsa sbsipin 
Hs Baifagain
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36
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TheFarmChicks
in the Kitchen 
nancy’s nutmegcoffee cake
We fell in love with this recipe when our friend Nancy served it to us at her float house in Idaho.It has a delicious bottom crust that, when served warm, just melts in your mouth.
Prepare the crust:
Heat the oven to 350°F.Mix the flour and brown sugar in a medium-size bowl.Use apastry blender or two knives to cut in the butter until the mixture looks like sand.Spoon half the mix-ture into a square 9-inch pan,evenly pressing over the bottom.
Prepare the batter:
Add the egg,sour cream,nutmeg,and baking soda to the flour mixture remaining inthe bowl; mix until well combined.Spoon the batter over the mixture in the pan,spreading evenly.Mixthe walnuts and cinnamon in a small bowl and evenly sprinkle over the batter in the pan.
Bake the cake:
Bake until the center is set—about 40 minutes.Remove from the oven and cut the warmcake into nine 3-inch squares.Serve warm (the crust will be soft),or allow to cool (the crust will becrunchy).Store,covered,in the pan up to 2 days.
Nutrition per serving—Protein: 7.9 G; Fat: 24.6 G; Carbohydrate: 72.1 G; Fiber: 1.9 G; Sodium: 177.2 MG;Cholesterol: 61.5 MG; Calories: 527.
2 cups all-purpose flour2 cups packed light-brown sugar
1
 / 
2
cup unsalted butter (1 stick),cut into small pieces1 large egg, beaten1 cup sour cream1 teaspoon ground nutmeg1 teaspoon baking soda1 cup finely chopped walnuts(about 4 ounces)1 teaspoon ground cinnamon
MAKES
1 NINE-INCH SQUARE CAKE(9 SERVINGS)
 WORKING TIME
25 MINUTES
TOTAL TIME
1 HOUR AND 5 MINUTES
 A RECIPE GIFT
We met our friends Nancy (pictured) andSally when they began participating in our antiques show. Theyare co-owners of awonderful antiques shop in Couer d’Alene, Idaho, professional decorators, and best  friends. They’reextremely creative andhave a real knack for taking quirky objectsand mixing them intoany setting. We lovemaking this coffee cakeand thinking of themeach time we do.
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