Syrian Nutmeg Cake

Carnival of the Recipes
I submitted my first recipe to the Carnival. This is a favorite from my childhood that I took with me when I established my first kitchen many moons ago. It is an easy and elegant dessert and always gets raves. The bottom crumb layer forms a crunchy crust for the moist cake, unless you pat the crumbs down and then it becomes rockhard. I use the 9 inch pan and I find it usually takes a lot a longer to bake than indicated.

A friend made a similar cake but used almonds and added orange zest to the batter. She didn't use nutmeg, but some other spice that I simply can't recall (cloves? ginger?). It was very good.

Look for other great recipes this Friday when She Who Will Be Obeyed hosts the carnival.

Syrian Nutmeg Cake
2 cups brown sugar
2 cups flour
1/2 cup butter
1 egg
1 tsp. nutmeg
1 cup sour cream
1 tsp. baking soda
1/2 cup chopped walnuts

Cut butter into sugar and flour until finely crumbed. Sprinkle half of the crumb mixture in a well-greased 7" springform pan (do not pat!). Mix baking soda and sour cream and add to the remaining crumbs along with egg and nutmeg. Beat until smooth. Pour batter over crumbs and sprinkle with nuts. Bake 1.5 hours at 325 degrees or until center is set. Can also use a 9" square pan and bake at 350 degrees for 35 to 40 minutes.

Serve warm or cold, with or without whipped cream.