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Vanilla Crumb Cakes / Muffins - Southern Living

14 cup plus 2 tbsp granulated sugar
14 cup plus 2 tbsp brown sugar, firmly packed
1 12 cups plus 2 tbsp all-purpose flour
14 teaspoon nutmeg, freshly grated
12 cup unsalted butter, cut into pieces
12 cup buttermilk
1 teaspoon vanilla extract
12 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
1 large egg
23 cup powdered sugar
1 tablespoon milk (or enough to make the glaze drizzleable (sp?)
12 teaspoon vanilla extract


Preheat oven to 350. Grease 4 cups in a jumbo muffin pan. Fill the 2 empty cups halfway with water. In a large bowl stir together sugars. Add flour and nutmeg, whisking until blended. Cut butter into flour/sugar mixture with a fork until crumbly. Remove and reserve 1/2 cup crumb mixture for topping. Combine buttermilk, vanilla, baking powder, baking soda and salt. Whisk in egg. Pour over the crumb mixture remaining in large bowl. Stir with a fork until dry ingredients are moistened. Spoon batter evenly into a greased jumbo muffin pan, filling 4 muffins with batter. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter. Bake 350 for 28 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes, remove cakes from pan, and let cool completely on wire rack. Drizzle with Vanilla Glaze. Vanilla Glaze: Whisk all ingredients until smooth. Yield 1/4 cup.

Source: www.food.com