Cake Preparation

• Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan, then line the bottom with parchment paper. For extra insurance against sticking, butter and flour the parchment as well. This extra step may seem small, but it ensures a clean release and a perfectly golden crust.
• In a medium mixing bowl, sift together:

  Set this bowl aside. The nutmeg adds a subtle warmth and aroma that gives the cake its farmhouse charm.

  1 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon ground nutmeg¼ teaspoon salt
• In a large mixing bowl, using an electric mixer, beat 14 tablespoons of softened salted butter until it’s pale yellow and creamy. This step is key to building the structure and fluffiness of the cake.

  Add 1 teaspoon of vanilla extract and ⅔ cup of granulated sugar. Continue mixing until the mixture is light and fluffy—this should take about 2-3 minutes.
• Crack in 3 large eggs, one at a time, mixing well after each addition. This helps the eggs incorporate smoothly and prevents curdling. The batter will start to look glossy and thick—exactly what we want.
• Gradually add the sifted flour mixture to the wet ingredients. Mix just until everything is combined—do not overmix. The batter will be thick and dense, almost like a pound cake. That’s perfect. It’s what gives this breakfast cake its rich, satisfying crumb.