1/4 cup + 2 tbsp firmly packed brown sugar
1 1/2 cups + 2 tbsp all-purpose flour
1/4 tsp grated nutmeg
1/2 cup unsalted butter, cut into small pieces
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
Vanilla glaze (recipe follows)
In a large bowl stir together the granulated and brown sugars. Add the flour and nutmeg and whisk until blended. Using a pastry blender or a fork, cut the butter into the flour mixture. Remove a half cup of the mixture and set aside.
In another bowl combine the buttermilk, vanilla extract, baking powder, baking soda, and salt; whisk in the egg. Pour this mixture over the crumb mixture in the large bowl; stir with a fork until the dry ingredients are moistened.
Spoon the batter evenly into the prepared muffin pan, filling 4 of the muffin cups with the batter. Fill 2 of the empty cups halfway full with water. Sprinkle the half cup of reserved crumb mixture evenly over the 4 cakes, pressing down into the batter slightly.
Bake at 350 degrees for approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the cakes from the pan and cool completely on the wire rack. Make the vanilla glaze and drizzle over the cakes.
2/3 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
Whisk all three ingredients together until smooth. Drizzle over crumb cakes.
Note: This is a 2008 Southern Living recipe.