Nutmeg Cake

• 2 cups dark brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon baking soda
• 1 cup whole milk
• 1 large egg
• 2 teaspoons fresh grated nutmeg
• Confectioner's sugar for dusting the cake

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Grease 9-inch spring form pan.
2. Pulse brown sugar, flour, baking powder and salt in food processor. Add butter and pulse mixture until it looks like breadcrumbs. Spread half (about 3 cups) of the mixture over the base of the pan. Using the bottom of a measuring cup, lightly pat the mixture down.
3. Whisk the milk, egg, nutmeg and baking soda together in a small bowl. Pour milk mixture into food processor with remaining crumbs and pulse until just combined, about 8 pulses. Pour cake mixture into the cake pan over the top of the dry mixture. Bake until skewer comes out clean, about 55-60 minutes. Transfer the cake to a cooling rack and cool in pan until it begins to pull away from the sides, about 10 minutes. Release the sides and cool completely. Sift confectioners sugar over the top of the cooled cake before serving.

brown sugar, flour, baking powder, salt, unsalted butter, baking soda, milk, egg, nutmeg, us sugar

Taken from food52.com/recipes/32000-nutmeg-cake (may not work)