Ingredients for Toasted Nut Spice Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup packed light brown sugar
- 2 large egg yolks
- 1 cup milk + 1 1/4 tbsp white vinegar
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Ground Cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg whites
- Walnuts
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How to Make Toasted Nut Spice Cake
- Make sour milk: In a small bowl, combine 1 1/4 tablespoons white vinegar with 1 cup of milk. Let stand for 5-10 minutes to curdle.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large egg yolks and 1 teaspoon vanilla extract until well combined.
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, dissolve 1 teaspoon baking soda in the soured milk. Add the wet and dry ingredients to the creamed butter mixture alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Make the meringue: In a clean, dry bowl, beat 2 large egg whites until stiff peaks form. Gradually add ½ cup packed light brown sugar, beating until glossy and smooth.
- Spread the meringue evenly over the cake batter.
- Sprinkle generously with ½ cup chopped pecans or walnuts.
- Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
219g
Fat
37g
Carbs
24g
