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This nutmeg-forward snack cake ran in our November 1949 issue, tucked into a feature on baking with warming spices—and it has all the makings of a just-because afternoon treat. A combination of butter and shortening keeps the crumb as tender as the name promises, and at the end of baking, a quick broil pulls a magic trick, turning the topper mixture into sticky-sweet baked-in frosting.
Ingredients
1cupall-purpose flour
3/4tsp.ground nutmeg
1/2tsp.baking powder
1/2tsp.baking soda
3/4cupgranulated sugar
2Tbsp.butter, softened
2Tbsp.shortening
2eggs
1tsp.vanilla
1/2cupbuttermilk
3/4cupsweetened shredded coconut
1/2cuppacked brown sugar
1/4cupbutter, melted
2Tbsp.heavy cream
Directions
Preheat oven to 350°F. Coat bottom and sides of an 8-inch square or round pan with nonstick spray for baking. In a medium bowl sift together flour, nutmeg, baking powder, baking soda, and 1/4 tsp. salt.
In a large bowl beat granulated sugar, softened butter, and shortening on medium until pale yellow and fluffy, 3 to 5 minutes. Beat in eggs and 1/2 tsp. of the vanilla until well combined.
Alternately stir in flour mixture and buttermilk just until combined. Spread batter evenly in prepared baking pan.
Bake until cake is tender and edges are golden brown, 22 to 25 minutes. Remove cake from oven. Adjust oven rack until about 6 inches from top; preheat broiler.
Meanwhile, in a small bowl combine coconut, brown sugar, melted butter, cream, and the remaining 1/2 tsp. vanilla. Spread evenly over warm cake all the way to the edges.
Broil until lightly browned, 2 to 3 minutes. Cool 15 minutes. Serve warm, or cool completely in pan on a wire rack.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cakes</span>
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