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Prep Time: 14 Minutes Cook Time: 30 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Ingredients:
1/4 cup plus 2 tbsp. granulated sugar |
1/4 cup plus 2 tbsp. firmly packed light brown sugar |
1 1/2 cups plus 2 tbsp. all-purpose flour |
1/4 teaspoon freshly grated nutmeg |
1/2 cup unsalted butter, cut into pieces |
1/2 cup buttermilk |
1 teaspoon vanilla bean paste or vanilla extract |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 large egg |
vanilla glaze |
Directions:
1. Stir together sugars in a large bowl. Add flour and nutmeg, whisking until blended. Cut butter into flour mixture with a pastry blender or fork until crumbly. Remove and reserve 1/2 cup crumb mixture.
2. Combine buttermilk, vanilla, baking powder, baking soda, and salt; whisk in egg. Pour over crumb mixture in large bowl; stir with a fork until dry ingredients are moistened.
3. Spoon batter evenly into a greased jumbo muffin pan, filling 4 muffin cups with batter. Fill 2 empty cups halfway with water. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove cakes from pan, and let cool completely on wire rack. Drizzle with Vanilla Glaze.
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