crumb topping
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 cup light brown sugar
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1/2 teaspoon baking powder
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Pinch of salt
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1/4 cup canola oil
cake
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1 teaspoon unsalted butter
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2 cups plus 2 tablespoons cake flour, plus more for dusting
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1/4 cup low-fat (1.5%) buttermilk
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1 teaspoon pure vanilla extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground mace
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1 cup sugar
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1/2 cup canola oil
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2 large eggs
glaze
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1/3 cup confectioners' sugar
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2 teaspoons bourbon
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Water
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MAKE THE GLAZE
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.
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Preheat the oven to 350°. 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.
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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.
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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.
Make Ahead
The cake can be wrapped in plastic and kept at room temperature for up to 5 days or frozen for up to 1 month.
Notes
One Serving Calories 399 kcal, Total Fat 16.7 gm, Saturated Fat 1.7 gm
