Mace-Spiced Crumb Cake with Bourbon Glaze
Crumb Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup canola oil
Cake:
1 teaspoon unsalted butter
2 cups plus 2 tablespoons cake flour, plus more for dusting
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground mace
1 cup sugar
1/2 cup canola oil
2 large eggs
Glaze:
1/3 cup confectioners' sugar
2 teaspoons bourbon
water
Topping: In a bowl, combine the flour, granulated sugar, brown sugar, baking
powder and salt. Add the oil and stir until combined. Using your fingers, pinch
the mixture together to form crumbs.
Cake: Preheat the oven to 350 degrees. Grease a 9-inch springform pan with the
butter and dust with flour. In a small pitcher, combine the buttermilk and
vanilla. In a medium bowl, whisk together the flour, baking powder, baking
soda, salt and mace. In a large bowl, beat the sugar and oil for 1 minute. Add
the eggs, 1 at a time, beating well after each addition. Beat in the flour
mixture at low speed in 3 batches, alternating with the buttermilk, just until
the batter is smooth.
Scrape the batter into the prepared pan and scatter the crumbs on top. Bake the
cake in the center of the oven for about 1 hour, or until a toothpick inserted
in the center comes out clean. Transfer the cake to a rack to cool slightly.
Glaze: In a small bowl, combine the confectioners' sugar with the bourbon; add
up to 1/2 teaspoon of water if the glaze is too stiff. Using a small spoon,
drizzle the glaze over the warm cake. Let cool before unmolding.
Makes 10 to 12 servings.
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