Armenian nutmeg cake

I really enjoy a good afternoon tea cake. One of my favourites is the original cinnamon tea cake, the first cake I ever baked. Armenian cake reminds me a little of tea cake. It’s dense and tasty and nicely spiced with nutmeg. The crust on the bottom of the cake adds a little something special. It’s also pretty easy to make and can be made a day or two in advance as it keeps well.

The ingredients

This is yet another cake with simple ingredients. The sour cream and extra egg keep it nice and fresh for a few days.

Making crumb mixture

Start by combining the flour, salt and baking powder in a bowl then use your fingertips to mix in the butter until the whole thing resembles fine bread crumbs.


Mine still had a few lumps when I was done. You have to make sure the butter is extra cold. Alternatively this can be done in a food processor.

Pressing the crust

Take half of the mixture and press it into the prepared tin.

Baking soda and sour cream

Place the sour cream in a bowl or jug and stir through the baking soda until it has dissolved.

Nutmeg and eggs

Add the eggs and nutmeg and stir them through.

Bringing it all together

Pour it into the remainder of the flour/butter  and stir everything together until it is all combined.

Ready for baking

Spread the batter into the tin and dust it lightly with icing sugar. Bake the cake at 160C fan-forced for 45 to 60 minutes or until a cake tester comes out clean.


When the cake is baked, leave it to rest in the tin for 10 minutes.


Transfer the cake to a wire rack to cool completely.

Armenian nutmeg cake

Dust the cake with icing sugar to serve. Enjoy!

Armenian nutmeg cake

Armenian nutmeg cake

Armenian nutmeg cake


  • 2 cups brown sugar, firmly packed
  • 2 cups plain (AP) flour, sifted
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/2 cup cold butter, roughly chopped
  • 1 tsp baking soda
  • 1 cup sour cream
  • 2 egg, lightly beaten
  • 1 tsp ground nutmeg
  • ground cinnamon (optional)


  1. Preheat the oven to 160C (320F) fan-forced
  2. Grease a 20cm (9 inch) square cake pan and line it with baking paper.
  3. Place the flour, baking powder and salt in a large bowl and stir them together. Add the butter and using your fingertips, rub the butter though until it forms a texture like fine breadcrumbs (or use a food processor).
  4. Add the sugar and stir it through.
  5. Take half of this mixture and tip it into the tin. Press it into the tin.
  6. In a small bowl, add the sour cream and baking soda and stir it through until it has dissolved. Add the beaten eggs and nutmeg then add them to the other half of the flour mixture.
  7. Mix it all together well then pour it into the tin.
  8. Dust the batter with a little cinnamon.
  9. Bake the cake for 45 to 60 minutes or until a cake tester comes out clean.
  10. Leave it to sit in the tin for 10 minutes before transferring it to a wire rack to cool.
  11. Dust with icing sugar to serve.

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