Nutmeg Crumble Cake - Sweet Potato Chronicles - Sweet Potato Chronicles

Nutmeg Crumble Cake

When I was liv­ing in New York City I used to spend my sum­mers in Fire Island. The sliver of land off the coast of Long Island is mostly reach­able by Ferry, has no cars and the pre­ferred mode of trans­porta­tion is a Red Flyer Wagon. It's one of my favorite places, not only for the zil­lions of mem­o­ries it holds for me, but because there is a bak­ery (Gosh, I can't remem­ber its name…that's so upsetting) on the island that makes a cof­fee cake that will blow your mind. I swear the three inch thick brown sugar and but­ter crum­ble on top of the moist vanilla cake is what stood between me and my Sports Illus­trated cover in my 20s. That and every­thing else about me.

I've missed that cof­fee cake ever since I stopped spend­ing time on the island, and have never found a suit­able replace­ment. How­ever, the nut­meg cake by Whole Foods that my niece and Scar­lett mixed up gave it a really good run for its money.


2 cups whole wheat pas­try flour
2 tea­spoons bak­ing pow­der
1/8 tea­spoon salt
1 tea­spoon bak­ing soda
1 cup firmly packed dark brown sugar
1 tea­spoon ground nut­meg
3/4 cup unsalted but­ter, cut into small pats
1 cup 2% milk
1/4 cup of agave syrup
1 egg


Pre­heat oven to 350. Use a cook­ing spray to grease a 9-inch square bak­ing dish. Put aside.

In a large mix­ing bowl, com­bine sugar, flour, bak­ing pow­der, salt, bak­ing soda and nut­meg. Using two forks or your fingertips, work but­ter into mix­ture until its well blended. Press half the mix­ture into the bak­ing dissh and then set aside.

In a another bowl, whisk egg, agave and milk and then slowly add to remain­ing flour mix. Pour over crust in pan and then bake in the oven for 45 to 50 min­utes, or until tooth­pick inserted in the cen­ter comes out clean. Remove from oven and allow to cool for 5 to 10 min­utes. Turn onto wire rack and cool completely.

Alice got pretty ter­ri­to­r­ial with this recipe. She worked the but­ter into the flour mix­tre with her fingers–Turning and knead­ing until it was a  moist crumble.

The girls pressed the mix into the pan together, and then Scar­lett got to work on whisk­ing the wet ingre­di­ents into the other half of the mix. She told me not to dirty another bowl. I like the way she thinks.

Scar­lett found it dif­fi­cult to wait for this to bake, 45 min­utes is two days to her. You know how that goes.

This cake had a sub­tle nut­meg fla­vor and was super moist. The crum­ble was deca­dent, but not over-the-top like my beloved bak­ery. This is a great treat with milk, cof­fee or tea over the holidays.

Rachel's! That's the bakery's name. God, I miss her. But a lit­tle less now.



  1. Jenny says:

    Mmmm, looks good, but I don't see any gin­ger in the ingredients.

  2. Laura Keogh says:

    Hi Jenny. Sorry for the delay in my reply. You're so right because it's not a gin­ger cake. It's a nut­meg cake. My bad. It's a typo in the title. Clearly had the gin­ger­bread men I made on my mind at the time. Happy New Year.

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