I just love the spices in this cake! It’s lovely with a cup of coffee on a cold morning. —Jenn Ellsworth

• 1 cup milk
• 1 tsp. baking soda
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 2 cups brown sugar, firmly packed
• 3/4 cup (1½ sticks) butter, preferably unsalted, cubed
• ½ cup walnut pieces
• 1 to 1½ tsp. ground nutmeg
• ½ tsp. ground cardamom
• 1 large egg

Mix baking soda into milk, set aside. Put flour, baking powder and brown sugar into food processor. Pulse until uniformly mixed. Toss in cubed butter. Pulse until uniformly mixed into small crumbs. Pour HALF of the crumbs into a spring form (9”/23cm) pan. Press out a crust using your fingers. Add the egg, nutmeg and cardamom to the rest of the crumbs in the food processor. Pulse until wellincorporated. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed. Pour the batter over the crust in the spring form pan. Gently sprinkle walnuts over the batter. Bake in a preheated 350°F oven for 35-40 minutes. It’s ready when the top is golden brown, and when a toothpick comes out clean.

When cake has cooled, top with brown butter glaze:

• 1/4 cup unsalted butter
• 1/2 to 3/4 cup pwd. sugar
• 1/2 tsp. vanilla extract
• 1 1/2 Tbs. milk

Heat a small sauce pan over medium heat and add butter. Whisk constantly until melted and bubbly and brown bits appear in the bottom of the pan, about 6 min. Remove from heat. Add milk and vanilla extract then slowly add powdered sugar. Whisk until smooth, then drizzle over the cake.