Nutmeg Cake With Toasted Meringue Topping – a delicious recipe with flour, nutmeg, baking soda, baking powder, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour a 13x9x2 baking pan.
2
Combine the first five ingredients in a bowl and set aside.
3
In a mixer, cream the butter for 30 seconds.
4
Add sugar and 1/2 teaspoon vanilla, mixing until well combined.
5
Add 2 whole and three yokes (saving the three egg whites for the meringue), one at a time, beating one minute between each.
6
Add dry mix and buttermilk alternately, then mix until well combined.
7
Bake for 30 minutes in 350 degree oven.
8
For the Meringue, beat 3 egg whites and 1/2 teaspoon vanilla for two minutes until soft peaks form.
9
Gradually add the brown sugar 1 tablespoon at a time, beating for four minutes on high.
10
Top hot cake with Meringue, sprinkle with coconut, and bake for 5 minutes or until golden.
11
Store in refrigerator.
1407
kcal
Calories
82
g
Fat
150
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.
Yes, Nutmeg Cake With Toasted Meringue Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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