Monday, October 24, 2011


1/4 cup + 2 tbsp granulated sugar
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.

Vanilla Glaze:
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.

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