1/4 cup + 2 tbsp granulated sugar
1/4 cup + 2 tbsp firmly packed light brown sugar
1 1/2 cups + 2 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/2 cup butter, cut-up
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/cinnamon glaze (recipe below)
Preheat oven to 350 degrees.
Grease or spray 4 jumbo muffin cups; set aside.
In a large mixing bowl, stir together the granulated and brown sugars. Add the flour and cinnamon to the sugars, whisking to blend well.
Using a pastry blender cut the butter into the above mixer until crumbly. Remove a half cup of the crumbly mixture and set aside.
In a separate bowl combine the buttermilk, vanilla extrack, baking powder, baking soda, and salt; whisk in the egg. Pour the buttermilk mixture over the crumbly mixture; stir with a fork until dry ingredients are moistened.
Evenly divide the batter into the 4 prepared muffin cups; fill 2 more of the cups halfway with water.
Sprinkle the reserved crumb mixture over the 4 cakes and press down gently into the batter.
Bake 28 to 30 minutes at 350 degrees or until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes; remove from the pan and cool completely on wire rack.
When the cakes are completely cooled, drizzle with the following glaze:
3/4 cup powdered sugar
1/4 tsp cinnamon
1 tbsp milk
1/2 tsp vanilla extract
Whisk all glaze ingredients together until smooth and drizzle over the cakes.
Note: The idea for these cakes came from an old Southern Living, with my changes.