Nutmeg Cake With Toasted Meringue Topping |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I am not a huge nutmeg person, but this works. Nice and light. I personally didn't like the Meringue ultra hard so I didn't whip it so hard. The original called for twice the nutmeg which I thought would be overpowering. Ingredients:
2 cups all-purpose flour |
1 teaspoon nutmeg |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup butter |
1 1/2 cups sugar |
1 teaspoon vanilla, divided |
5 eggs, divided |
1 cup buttermilk |
1/2 cup brown sugar |
1/2 cup flaked coconut |
Directions:
1. Grease and flour a 13x9x2 baking pan. Combine the first five ingredients in a bowl and set aside.
2. In a mixer, cream the butter for 30 seconds. Add sugar and 1/2 teaspoon vanilla, mixing until well combined. Add 2 whole and three yokes (saving the three egg whites for the meringue), one at a time, beating one minute between each.
3. Add dry mix and buttermilk alternately, then mix until well combined.
4. Bake for 30 minutes in 350 degree oven.
5. For the Meringue, beat 3 egg whites and 1/2 teaspoon vanilla for two minutes until soft peaks form. Gradually add the brown sugar 1 tablespoon at a time, beating for four minutes on high.
6. Top hot cake with Meringue, sprinkle with coconut, and bake for 5 minutes or until golden. Store in refrigerator.
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