Laurie Colwin's Nutmeg Cake

Recipe by Dona England
READY IN: 1hr 10mins




  • Butter the sides only of a 10-inch springform pan.
  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
  • Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
  • Add the spices to the remaining dry ingredients.
  • Mix well.
  • In a small bowl stir the egg and yogurt together to mix well.
  • With a wooden spoon, stir the wet mixture into the dry mixture.
  • Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
  • Spread this batter over the mixture that was pressed into the bottom of the pan.
  • With a rubber spatula smooth the top of the batter.
  • Scatter the walnuts on top.
  • Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
  • Cool in the pan, on a rack, for 5 minutes.
  • Then slide a knife around the edge of the cake to be sure it's not stuck.
  • Remove the sides of the pan and cool cake completely.